Honey is a sweet natural sugar that tastes ever so delicious when topped on fruit, cakes and meat. Famed chef Gordon Ramsay shared his top-notch recipe for honeycomb cake that pairs beautifully with a scoop of vanilla ice cream. If you are hoping to satisfy a sweet tooth, then the honeycomb cake will feel satisfying.
In fact, every bite will be ever so moreish and you may want to help yourself to a second serving. Here's how to recreate Gordon Ramsay 's honeycomb cake – but make sure you have a candy thermometer to hand before getting started. Ingredients 400g sugar 164g light corn syrup 50g honey 56ml water 8ml vanilla 20g baking soda, sifted Flaky salt, for garnish 200g granulated sugar 235ml hot water 160g bread flour 3g baking powder 5g baking soda 125g sweetened condensed milk 60g unsalted butter, melted and cooled Five eggs Two teaspoons vanilla extract Half a cup heavy cream, cold One tablespoon honey Tiny pinch of kosher salt Make the honeycomb toffee Line a 9x9inch baking dish with parchment paper.
In a large saucepan over medium heat, add the sugar, corn syrup, honey and water. Stir to combine. Attach a candy thermometer to the side of the pot (or have an instant-read thermometer ready).
Let the mixture boil until it reaches 150C (should take around five minutes). Remove the pan from the heat and add the vanilla and baking soda. Quickly whisk for about five seconds to combine.
Carefully transfer the mix into the prepared baking dish, then lightly sprinkle all over.
