This time it's the same attempt but with a proper cake tin! Though I think that bundt cake tin would do better now since the middle bit won't sink to the bottom. And I think I left it steaming at a low heat which took awhile for it to rise (yes it rose!)
This time this cake has a 'dark spot' aka a little crusty bit since honey burns quite quick.
Here's the recipe if you're bored! IT's quite simple, except that you have to take an extra effort to mix the batter together since honey is a chewy hard texture.
(Courtesy of MariasMenu's steamed honey sponge cake recipe)
Makes a 9" cake
- 150g all purpose flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 150g brown sugar
- 1/3 cup (80g) Oil
- 1 tbsp honey
- 1 tsp vanilla essence
- 3 medium Eggs
- Combine together the dry ingredients and sift it. Keep it aside.
- Add brown sugar to oil and combine well using a whisk. Make sure its mixed well.
- Add honey and vanilla essence and whisk again. Add eggs, one at a time, whisking after each addition. Make sure that you get a lump free batter.
- Add the sifted flour mixture, little by little, to the egg mixture. (be careful when whisking, as batter gets hard that causes the flour to spill if mixed too hard)
- Pour the prepared batter to a well greased 9" cake tin.
- Cover the dish with aluminium foil.
- Place the dish in a steamer filled with water.
- Steam for 35 – 45 mins at medium heat
- Allow the cake to cool in the tin for 10 – 15 mins and remove from pan.
- Serve with vanilla ice cream and drizzled honey (optional)