Download video: Honeycomb Cake - Banh Bo Nuong (Vanilla)
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Ingredients & Cooking Directions INGREDIENTS for Vanilla Honeycomb Cake (Bánh Bò Nướng)
Estimated Servings: 12 slices
Step 1: Beat the Eggs
7 large eggs
Beat the eggs in a mixer or by hand with a whisk for about 3 minutes, strain it through a sieve and place in the fridge until ready to use.
*** It is very important to pour the eggs through a sieve to strain anything that is weighing it down. In order to get the honeycomb to form inside the cake, you need to make everything in this cake very light so that it can rise.
Step 2: Make Sweet Cream
7 oz. coconut cream
3 tbsps. water
2 cups brown sugar
1 tsp. vanilla extract
Turn stove on high heat and whisk all ingredients in this step up until they come to slight boil and sugar has completely dissolved. Then turn off the heat and allow the cream to cool off completely at room temperature.
Step 3: Make the Batter
14 oz. tapioca flour
1 tbsp. rice flour
2 tbsps. single acting baking powder
½ tsp. salt
Add all of the dry ingredients into a bowl and mix well. Then pour the eggs into the sweet coconut cream mixture and blend them until well combined. Now add the wet ingredients to the dry ingredients and whisk them together until the flour dissolves into the batter.
*** Single acting baking powder is a MUST for this recipe.. This is a crucial ingredient to help the cake rise and form honeycombs inside.
*****You can make single acting baking powder by using 1 tbsp. of cream of tartar and 1 tbsp. of baking soda and sifting them together.
Step 4: Bake the Cake
Non-stick baking spray
Preheat oven to 350 degrees F. Spray your baking pan with non-stick baking spray spreading it all over the inside of the pan. Now pour the batter into the pan through a strainer to ensure that all the lumps are out. Bake the cake for about 35-40 minutes on 350 degree F or until a toothpick comes out clean from the middle of the cake. Allow it to cool in the pan for 10-15 minutes. Then place it on a plate, slice it up and enjoy!
**** To bake the cake, I used a nonstick 9-Inch round cake pan.
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