Phoenix Kueh (Honey Comb Cake)

When I was a kid, I liked to eat Phoenix Kueh (a.k.a honey comb cake). Every year during Chinese New Year, my mom would buy me this cake from the wet market. The traditional aroma is still fresh in my mind.

I try to bake this cake today. However, the outlook is not as beautiful as I expected. I might have over-stirred the egg mixture which has caused it did not raise as high as it could.

Baking Time: 45 – 50 minutes

Oven Temperature: 180C

Mould: 9”

Ingredients:

250g    Sugar

225ml   Warm Water

90g      Butter

65ml     Condensed Milk (should be reduced to 50ml)

6          Eggs

160g    Superfine Flour

1tsp      Sodium Bicarbonate

1/4tsp   Vanilla Essence

1tsp      Cocoa Powder (dissolved in 10ml warm water)

Method:

(1)   In a stainless steel saucepan, stir fry sugar until golden brown, then pour in water to cook become thick syrup. Leave cool.

(2)   In a clean bowl, beat butter and add in condensed milk gradually. Beat till well combined.

(3)   In another clean bowl, whisk eggs until light and fluffy.

(4)   Fold in sifted superfine flour and sodium bicarbonate into thick syrup. Add in vanilla essence and cocoa mixture. Mix well.

(5)   Fold in butter mixture and egg mixture. Mix well.

(6)   Pour the batter into cake mould.

(7)   Bake in preheated oven at 180C for 45 – 50 minutes.