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This White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa) recipe makes scrumptious snack cakes just like the ones in the Chinatown bakeries. I’ve loved White Sugar Sponge Cake as a child and whenever we went to our local Chinatown, I would beg my Mom to buy this treat for me.
To make this rice cake, the yeast used must be fresh and active so that the cake can rise and have the honeycomb spongy texture. After adding lukewarm water to the yeast, it should have bubbles, turn foamy after 5 to 10 minutes. Pour the hot syrup into the rice flour mixture very slowly and stir continuously to prevent lumps.
This Vietnamese honeycomb cake or banh bo nuong is one of the most iconic cakes in Vietnamese cuisine. 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. Preheat the oven to 180 C / 356 F fan-forced.
– STORM-ASIA Steamed Honeycomb Cake – Whip It UP! Honeycomb cake is unlike any other cake in that the crumb is light, airy and bouncy and has tunnels.
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