Banh Bo Nuong

Yield: 9-inch bundt pan or 8-inch tube pan / 12 servings

Category: Tea Cakes

Cuisine: Vietnamese

Reference: C. Hawj Creations

Honeycomb Cake (Bánh Bò Nướng)

Ingredients

• 400g Sugar
• 400ml Hot water
• 160g Unsalted butter, plus extra for greasing
• 130g All-purpose flour, plus extra for dusting
• 130g Tapioca starch
• ½ tsp Baking soda
• ½ tsp Baking powder
• ¼ tsp Salt
• 200g Eggs, approx. 4 medium eggs
• 160g Condensed milk
• 1 tsp Vanilla extract

Steps

1. Pan Options: 9-inch bundt pan (at least 3 inches tall), 8-inch solid tube pan (do not use loose-bottom), 8x3-inch round pan, or 7x3-inch square pan. Grease the bottom and line with parchment paper. For bundt or tube pans, grease and coat with flour, tapping out the excess.
2. Conventional Oven: Preheat to 200°C (392°F). Place an empty baking sheet on the lowest rack during preheat for at least 15 minutes. Convection Oven: Use bottom heat only. If unable to adjust, lower the temperature to 185°C (365°F). Preheat with the empty baking sheet on the lowest rack for 15 minutes.
3. Place 400g sugar in a saucepan over low-medium heat. Swirl the pan occasionally to assist melting and prevent burning. Do not stir, as this causes crystallization.
4. Once golden brown, slowly pour in the 400ml hot water (mixture will bubble vigorously).
5. Stir over medium heat until any crystallized sugar dissolves.
6. Add the 160g unsalted butter and stir until almost melted. Remove from heat and continue stirring until completely melted. Allow the mixture to cool.
7. Whisk the 130g all-purpose flour, 130g tapioca starch, ½ tsp baking soda, ½ tsp baking powder, and ¼ tsp salt together in a bowl and set aside.
8. In a separate bowl, use a hand whisk to beat the 200g eggs, 160g condensed milk, and 1 tsp vanilla extract until slightly foamy.
9. Add 1/3 of the flour mixture, alternating with the cooled caramel sugar, until combined.
10. Strain the batter through a sieve to remove lumps.
11. Let the batter rest for at least 10 minutes.
12. Place the cake pan directly onto the preheated empty baking sheet on the lowest rack. Immediately lower the temperature to 190°C (374°F) and bake for 40 minutes. Move the pan to the middle rack and bake for an additional 8–10 minutes, or until a toothpick inserted comes out clean.
13. Let the cake cool in the pan for 20 minutes, then invert onto a wire rack to cool completely before slicing.