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And with all things that are loaded with booby traps, take your time.

If the cake looks like its going to burn on the top at any point, turn down the heat to 170 C / 338 F or lower if necessary.

Do not grease the sides of the tin for reasons stated above.

This will keep the cake in the tin when letting it cool upside down.

Ideally don’t use a non-stick cake tin since you want the cake to stick onto the sides of the tin.

Let the cake cool upside down to avoid it collapsing on itself when it is hot.

When whisking the mixture, keep it slow and steady with the whisk always touching the bottom of the mixing bowl.

This is to avoid putting too much air in the cake mixture.

Use scissors to cut the yolks up in the bowl.

Avoid buying anything that looks very diluted (light green) and thin. I use the Koepoe Koepoe Pandan extract / paste which is a thick, viscous dark green syrup.

Pandan extract comes in many varieties which all differ in quality.

My Tips for SuccessĪs I mentioned above, this recipe does have a few booby traps, so here are my best tips to avoid disappointment! Fortunately, my brick laying days are over and the cake looks like how it is in the pictures 99% of the time.

The cake was flat, lifeless and the honeycomb structure was as solid as a block of cheese. On my first attempt I literally baked a brick. So for the longest time, I avoided making it until many years later when I finally grew a pair and gave it a crack. Honeycomb cake is one of those recipes where you only hear how hard it is or how there is a secret ingredient which for some reason no one tell you. Steph however, prefers vanilla brown sugar which admittedly is pretty good too! In today’s post I have included both recipes so that you can decide for yourselves which one you enjoy better. This is easily my favourite flavour since it gives the cake a vibrant bright green colour and a wonderful fragrance. This cake comes in a variety of flavours but it is most commonly made with pandan. The name comes from the distinct honeycomb structure created by pockets of expanding gas which can be seen when you cut a cross section of the cake. Honeycomb cake is traditionally served warm and is perfect on its own or with a nice cup of hot tea.

This Vietnamese honeycomb cake or banh bo nuong is one of the most iconic cakes in Vietnamese cuisine.