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THIS is a really old recipe from my secondary school days that my Maths teacher taught us (here’s a shout-out to Mrs Chan Siew Hoong from Bukit Bintang Boys’ School in Petaling Jaya).

Measurements in the 40-year-old original recipe have to be converted to metric for today’s readers.

This cake is known by many names: caramel cake, burnt sugar cake, kek gula hangus, kek sarang lebah and kek sarang semut.

It is quite similar to kueh bingka, bingka ambon or bika ambon but true aficionados will tell you that they are vastly different.

What defines this recipe is the distinctive sponge cake layer at the top and the honeycomb layer at the bottom.

I must admit it was a really tricky recipe to attempt on video because my test cake did not turn out well, and I had to proceed with the recording accompanied by nervous trepidation that it would also fail.I succeeded in my second attempt and I hope you will all enjoy this recipe for buka puasa.


  • 170g granulated sugar
  • 170ml water
  • 6 eggs
  • 1 tsp soda bicarbonate
  • 100g sweetened condensed milk
  • 110g all-purpose flour
  • 85g unsalted butter
Honeycomb Cake Ingredients


  1. In dry pan, melt sugar over low heat. When completely melted, add water slowly. Bring syrup to the boil and cool completely.
  2. Separate egg whites from the yolk.
  3. Cream the butter, add egg yolks.
  4. Add condensed milk.
  5. Sift flour with soda bicarbonate.
  6. Slowly fold in flour, alternating with syrup into the mixture.
  7. Whisk egg whites into soft peaks and fold into mixture.
  8. Pour mixture into tray lined with greaseproof paper and butter.
  9. Bake at 350°F/180°C for 30 minutes and continue at 325°F/160°C for another 15 minutes.

The egg whites being whisked and folded into the mixture.

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