Caramel Honeycomb Cake

1. Boil sugar and 80 g of water in a pot on high heat until it turns deep amber, about 5 minutes.

2. Carefully pour in the boiling water to stop cooking and stir to combine.

3. In a large bowl, combine condensed milk, melted butter, salt, and honey. Beat with an electric mixer for about 2 minutes.

4. Add room-temperature eggs in batches, mixing after each addition.

5. Sift in cake flour and salt, mix until smooth, then beat for another 2-3 minutes.

6. Dissolve baking soda in ½ tsp water and stir it into the batter.

7. Pour in the caramel water and mix until fully combined.

8. Strain batter into a parchment-lined square 8-inch baking pan.

9. Preheat oven to 180°C (356°F) and place a wire rack on the lowest rack.

10. Pour rested batter into the pan and bake for 25-30 minutes until slightly jiggly in the center.

11. Let cake cool completely before unmolding and slicing.