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You are here: Home / Baking / Honeycomb Briquette Cake

Honeycomb Briquette Cake

March 22, 2021 by Scarrlett Leave a Comment

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honeycomb briquette cake

“Honeycomb Briquette is very familiar to people born in the 1970s. It carries our childhood memories and frames our parents’ hard backs.As the appearance of electric stove, gas stove, induction cooker, fade out people’s line of sight gradually, be forgotten gradually by the person.Today, it’s taking on a whole new form: cake!The first time I saw it on the Internet, It just gave me a feeling of nostalgia. Although it appears as a food, it seems a little strange and is not accepted by most people, but it reflects more a kind of mood and feelings.”

How to make honeycomb briquette cake?

Step 1.

Separate the yolk from the egg white.

Separate the yolk from the egg white.

Step 2.

Add 40g of fine granulated sugar and stir well.

Add 40g of fine granulated sugar and stir well.

Step 3.

Add the milk and stir well.

Add the milk and stir well.

Step 4.

Add the corn oil and stir well.

Add the corn oil and stir well.

Step 5.

Sift in the low powder.

Sift in the low powder.

Step 6.

Sift the sesame powder.

Sift the sesame powder.

Step 7.

Sieve into the bamboo charcoal powder.

Step 8.

Toss well.

Toss well.

Step 9.

Drop the egg white into the lemon juice.

Drop the egg white into the lemon juice.

Step 10.

Whisk the remaining 15 grams of finely ground sugar into the egg whites three times until stiff peaks form.(The whisk lifts the sharp edges of the egg whites.)

Whisk the remaining 15 grams of finely ground sugar into the egg whites three times until stiff peaks form.(The whisk lifts the sharp edges of the egg whites.)

Step 11.

Put a third of the beaten egg whites into the yolk mixture and mix well.

Put a third of the beaten egg whites into the yolk mixture and mix well.

Step 12.

Pour in the remaining egg whites and mix well.

Pour in the remaining egg whites and mix well.

Step 13.

Pour into two 6-inch molds (or four 4-inch molds), shake out the large bubbles, and place into the middle of the oven. Heat up and down at 150 degrees for 60 minutes.(Depending on your oven)

Pour into two 6-inch molds (or four 4-inch molds), shake out the large bubbles, and place into the middle of the oven. Heat up and down at 150 degrees for 60 minutes.(Depending on your oven)

Step 14.

Remove from the oven and invert onto the cooling net until completely cold.

Remove from the oven and invert onto the cooling net until completely cold.

Step 15.

After demodulation, the core is used to poke eight holes on the sides and four holes in the middle.(My middle jab is three, not perfect)

After demodulation, the core is used to poke eight holes on the sides and four holes in the middle.(My middle jab is three, not perfect)

Cooking techniques

In fact, this cake is based on ordinary chiffon cake, not hard!

Print Recipe

honeycomb briquette cake

Prep Time10 mins
Cook Time1 hr
Course: Cakebread
Cuisine: Chinese
Keyword: honeycomb briquette cake
Servings: 5

Equipment(affiliate link)

  • basin
  • eggbeater
  • oven
  • mold

Ingredients(affiliate link)

  • 85 g low gluten flour
  • 5 eggs
  • 55 g sugar
  • 55 g milk
  • 55 g corn oil

Ingredient

  • lemon juice
  • 6 g bamboo charcoal powder
  • 10 g sesame powder

Filed Under: Baking, Cakebread Tagged With: honeycomb briquette cake

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