Honey Custard Cake

[dropcap]I[/dropcap] can’t believe it’s been over a month since my last recipe! I knew I was missing out on kitchen time when my Pinterest was all about recipes and baking ideas instead of dream homes and cool outfits. I just knew when I came across Lady and Pup’s recipe for an imploding honey cake that I had to make my own attempt. Of course, mine didn’t exactly implode- there was no hot honey lava oozing out of it- but it was still a damn tasty cake. Here’s how my delicious mistake was put together…


Preheat the oven to 180c, ingredients wise you will need:

2 and a quarter tablespoons of plain flour

2 and a quarter tablespoons of corn flour

3 egg yolks

2 eggs

1 tablespoon of icing sugar

1/4 cup or 4 tablespoons of honey

Alot of recipes called for cake flour. I scratched my head over this…of course cake is made out of flour. But what the hell is it? So after a bit of googling, I worked out that you can make cake flour yourself by adding corn flour to plain flour, and then sift it together from bowl to bowl a few times- I sifted mine 5 times just to be on the safe side.

In the mixer, add the icing sugar and 3 egg yolks and whizz them together for about a minute. Leave it be whilst you prepare the honey. Just heat it up in a pan and let it bubble for a couple of minutes.


After a couple of minutes, turn the mixer back onto high speed and slowly drizzle the hot honey into the egg mix. Adding hot ingredients to raw egg always makes me nervous- I’ve made a few scrambled egg surprises before! As long as the mixer is on a high speed, and the hot liquid poured in slowly but steadily, it should be fine. Let it mix until the batter starts to thicken and turn pale. Now sift in the flour mix and turn up the speed- let it mix for a few minutes until it doubles in size- around 4 minutes.


In a very well buttered and floured spring pan, pour the thick custardy mixture in.


Be sure to get all the air bubbles out by banging the pan down onto the table a few times. Thanks to the guys at the Underground Cooking School, I wasn’t afraid to give the pan a good whack! This cake doesn’t need long in the oven at all. I set the timer for 15 minutes, but really I should have taken it out after 10 minutes.


The cake will deflate when you take it out to cool, but this is meant to happen. Hooray, a cake that has to deflate! Phew. Luckily, even though I missed out on the runny honey part by overcooking it, this was still a tasty result! The texture is very light and fluffy, much like an angel food cake, and didn’t feel too rich either. I think I could eat the whole thing and not feel sick. Actually…I could say that about any kind of cake.

Author: Angela Shek

just a clueless mama in East London

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