Trypophobia (Caramel Honeycomb) Cake

Ingredients

• 1 cup Granulated Sugar (for caramel, white granulated)
• 1 cup Sweetened Condensed Milk (full‑fat, canned)
• 1/2 cup Honey (mild flavor, liquid)
• 1/2 cup Unsalted Butter (melted)
• 3 Large Eggs (room temperature)
• 1 1/2 cups Low‑Protein Pastry Flour (sifted twice, creates tender crumb)
• 1 teaspoon Baking Soda (key for honeycomb bubbles)

Instructions

1. Make Caramel

   Place 1 cup granulated sugar in a saucepan over medium heat. Stir gently until the sugar melts and turns a deep amber color, just before it starts to smoke. Remove from heat immediately.

   Time: PT10M

2. Combine Wet Ingredients

   In a mixing bowl, whisk together the hot caramel, 1 cup sweetened condensed milk, 1/2 cup honey, and 1/2 cup melted butter. Add the 3 eggs one at a time, mixing well after each addition.

   Time: PT5M

3. Incorporate Dry Ingredients

   Sift 1 1/2 cups low‑protein pastry flour and 1 tsp baking soda together twice. Gently fold the sifted mixture into the wet batter until just combined; do not overmix.

   Time: PT5M

4. Strain and Prepare Pan

   Line the 8‑inch round baking pan with parchment paper. Place a fine mesh sieve over the pan and pour the batter through, smoothing the top with a spatula.

   Time: PT3M

5. Bake the Cake

   Place the pan in a pre‑heated oven and bake at 350°F for 30 minutes, or until the top is lightly golden and a toothpick inserted into the edge comes out clean.

   Time: PT30M

   Temperature: 350°F

6. Trim the Edges

   Allow the cake to cool in the pan for about 10 minutes. Using a sharp knife, trim the outer rim to expose the interior honeycomb holes.

   Time: PT10M

7. Cool Completely

   Transfer the trimmed cake to a cooling rack and let it cool completely before slicing and serving.

   Time: PT15M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

35 g

Fat

12 g

Fiber

0 g