Chef Kar Delight

Happy Mother's Day: Sunday 2024/05/12

Rose Garden Honeycomb Cake

Vietnamese Honeycomb Cake Bánh Bò Nướng

Bánh Bò Nướng is Vietnamese Honeycomb Cake. It is a chewy, fragrant and sweet sponge cake that has a honeycomb like appearance inside.

Ingredients

Pandan Puree
· 100 ml water
· 10 pandan leaves washed

Honeycomb Cake

· 1 ½ cups (190g) tapioca flour, or tapioca starch

· 1 cup (120g) all purpose flour

· 2 tablespoons (20 g) rice flour
· 1 pouch 8 g Fleischmann's Quick-Rise Instant Yeast

· 5 large eggs room temperature

· ½ cup pandan extract

· ½ cup coconut cream

· 2 tsp cream of tartar
· 1 ½ cup (300 g) granulated sugar

· 1 teaspoon (6 g) salt
· Butter

Instructions

1. Make pandan puree. Add water and the clean pandan leaves into a blender. Blend until the leaves are pulverized. Strain and press the pandan puree over a fine mesh sieve into a measuring cup. It should measure out to exactly 100 ml. If it needs more liquid, add 1-2 additional tablespoons of coconut milk. Set aside.

2. Mix wet ingredients. In a large mixing bowl, add the coconut cream, cream of tartar, pandan extract, sugar and salt. Mix until well combined and the sugar has dissolved.

3. Strain the eggs. Strain the eggs over a fine mesh sieve into the wet ingredient mixing bowl. This will break up the yolk without adding too much air into the eggs. Discard the remaining liquid membrane. Mix until just combined.

4. Put Quick-Rise Instant Yeast in 1/4 of a small bowl of warm water. Wait until it becomes active with lots of bubble on top. Sift dry ingredients. In another mixing bowl, sift together the tapioca flour, all purpose flour, rice flour and active yeast. Whisk until combined.

5. Combine. While gently whisking, slowly pour the wet ingredients into the dry mixture. Mix until mostly combined. There may be a lot of clumps at this stage.

6. Strain. Slowly strain the mixture through a fine mesh sieve into a large mixing bowl while still whisking to mix in and remove the remaining clumps. You may need to do this in batches to evenly whisk out all the clumps.

7. Cover the batter with a damp towel to ferment until a lot of bubbles appear on top for about 1-2 hours.

8. Prepare the baking pan and oven. Preheat your oven to 350°F or 176°C. Then, place your baking pan in the center of the oven to heat up for about 15 minutes.

9. Bake. Working quickly, coat just the bottom of the baking pan with butter. Avoid buttering the edges of the pan or the cake will not rise properly. Mix up the batter again and gently pour it in the greased cake pan. Wait until a lot of bubbles form for about 20 minutes. Bake at 350°F or 176°C for 45-50 minutes or until a toothpick dipped in the center comes out clean and the top is lightly browned.

10. Rest the cake. Then let the cake rest in the oven with the door cracked open for an additional 15 minutes. Remove the cake from the baking pan and let it completely cool the cake on a wire rack before slicing. Enjoy!

Garnish: