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In Malay (Malaysia) culture we call this as 'Burnt Sugar Cake' because of the taste of caramel. We also call it as 'Sarang Semut' (anthill) because the looks of the cake just like inside of the anthill.

This cake will remind me of my childhood memories. My mom make this cake on special occasion like Hari Raya which is celebration after one month of fasting.

Step 1: The Ingredients

To make it easier,use same size of cup for all ingredient:
1. 1 cup flour
2. 1 cup of sweetened dairy creamer
3. 1 cup of sugar (to make it less sweet just use 3/4 of it)
4. 1/2 cup of butter
5. 1 cup hot water
6. 2 teaspoon of soda bicarbonate
7. 4 eggs
8. 1 teaspoon of vanilla extract

Step 2: Make the Caramel

Put the hot water and sugar in the pot and cooked them until the color turn into brown,but not too brown. Then put the butter. To make it taste better,put a litle bit of salt.Then set them aside to room temperature.

Step 3: Beat the Eggs

Beat the eggs till fluffy and airy ,then add the sweetened dairy creamer and the vanilla extract. Beat them again till mixed well.

Step 4: Add the Flour and Soda Bicarbonate

Put the flour and soda bicarbonate into the eggs mixture and mixed them well and carefully so that the air in the mixture still there. The air is important or otherwise the cake will be dense and thick.

Step 5: Add Cooled Caramel

Add the cooled caramel into the mixture and mixed them well. In the picture,my caramel is yellow color because i put too much butter and not cooked them till brown color. I wrongly cooked them but the end result is still good.Lucky me!! Next time i need to cooked them correctly so that the cake will taste better..

Step 6: Set Aside for 2 Hours

Set the mixture aside for 2hours. The mixture will be airy and watery because in this recipe we only use 1 cup of flour.

Step 7: Into the Oven

Set the oven to 180 degrees celcius and bake the cake about 45 minutes. To be sure do the skewer test,if the skewer come out clean then the cake is ready.

Step 8: Done!!

The cake is ready. When you cut the cake,inside of the cake will be look like the honeycomb because of the air in the cake mixture.
The texture of the cake is not fluffy as usual cake. It is because in this recipe we use liquid more than flour. In Malay culture this cake is more to Kuih,not cake. Hope you all enjoy the recipe.
<p>Wow, this is so amazing. I thought this was an actual beehive piece. Good Job</p>
I love it !!!!
<p>wow!!... i luv the first picture...just like BEEHIVE !!! :)</p>
Thank you :)
<p>Oh wow!! I must try this as I love caramel and it looks so interesting! Thank you!</p>
my pleasure..hope u will enjoy the cake as much as i do :)
<p>The cake tastes great, unfortunately, mine did not get the honeycomb texture, it turned out really light and fluffy. I may keep attempting this until I can get that texture. Also, when you let the caramel rest to room temperature, is it suppose to recrystallize or be smooth?</p>
<p>Hi, i am happy that you enjoy the taste of the cake. The caramel shouldn't be crystallize but i think the caramel still can dissolve when add together to the eggs and flour mixture. usually i just make sure the sugar dissolve and mixed well with the butter and not cook them for too long. my tip to get the airy mixture is to mixed them together using the blender/food processor and set aside for 1 to 2 hours before bake them. Hope you'll get the texture next time =)</p>
Exactly wat i needed!
enjoy the cake :)
<p>Oh, this looks really good! Thank you for the recipe!</p>
you're welcome.. :)
Yes!!!. Just what i was looking for to do this weekend. thanks!
hope you'll enjoy the cake..happy weeekend :)

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Bio: simple person who loves to make simple food and enjoy the simple life
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