- 1 cup granulated sugar
- 2 cups hot water
- 1.5 cups all purpose flour
- 1 / 2 cup cornstarch
- 8 eggs
- 150 grams margarine
- 2 teaspoons (tsp) baking soda
- Half a can of condensed milk (200 grams)
Method:
1. Make caramel: heat the sugar in a skillet using medium heat, leave until melted and light golden brown, do not stir stir. Then input the hot water gradually, stirring until well blended water and karamelnya. Chill
2. Beat margarine and sweetened condensed milk until it becomes a white color. Then enter one by one with whipped egg
3. Enter who sifted flour with baking soda and cornstarch gradually while stirring until the average
4. Enter the caramel into the water while stirring until dough flat
5. Pour into oiled baking pan who had previously margarine
6. Grill over medium heat until cooked (180C kira2 slama 40 min)
notes & tips:
1. This cake batter (before the roast) liquid unlike any other cake batter
2. If the cake is black does not mean melt the sugar has not been perfect. So let the sugar dissolve by itself. Do not flip-flops. Once completely melted and hot water washed down the new black. But be careful because too bitter klo can make the cake will taste bitter
3. Flushed caramel-me so preferably with hot water. The goal is that there is no splashing, or at least minimize splashing. Pour hot water little by little
4. To make a nest (the holes), please use the baking soda. Mix baking soda with flour and corn starch. Mix well and sieve
5. Do not bake with a temperature of eminence. Because the baking temperature eminence could make a cake surface is dry it is still watery tp / wet. Alias outer cake is ripe when the inside is still immature or even raw. Maximum use temperature of 180C for 40-45 min.
6. How to tell if the cake is already cooked or not, use a toothpick. If this tooth inserted and a puncture dry cake that is already cooked.
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