step 1
Make the Honeycomb Toffee: Line a 9"x9" baking dish with parchment paper.
step 2
In a large saucepan over medium heat, add the Granulated Sugar (2 cups) Light Corn Syrup (6 oz) Honey (2 1/3 Tbsp) and Water (3 2/3 Tbsp)
step 3
Stir to combine, then attach a candy thermometer to the side of the pot (or have an instant-read thermometer ready).Without stirring, let the mixture boil until it reaches 300˚F (150˚C), about 5 minutes.
step 4
Remove the pan from the heat and add the Vanilla Extract (2 tsp) and Baking Soda (1 1/2 Tbsp) Quickly and carefully whisk to combine--as you do, the mixture will rapidly bubble and expand. Do not overmix, only about 5 seconds total so as to not deflate the mix.
step 5
Use a spatula to carefully transfer the mix into the prepared baking dish, then lightly sprinkle all over with flaky Finishing Salt (to taste)
step 6
Leave the pan, undisturbed, to cool completely and set, about 2 hours.
step 7
Once set, peel the parchment paper off the toffee and crack it between your hands (or use the butt of a knife handle) to break into large chunks. Continue to break it up into bite-size pieces, reserving any of the small bits that break off as well. Store in an airtight container for up to 5 days.
step 8
Make the Honeycomb Cake: Preheat oven to 350 degrees.
step 9
Prepare an ice bath. Place the Granulated Sugar (1 cup) in a medium saucepan over medium-low heat.
step 10
Shake the pot to spread the sugar then do not touch it, and let the sugar melt and caramelize. This may take a while so be patient, up to 10-15 minutes. Once all sugar has dissolved and has an amber color, add half of the hot Water (1 cup) and stir to combine, being careful as the sugar will bubble and spit.
step 11
Add the rest of the water and stir to combine. Transfer to a bowl and place that bowl in the ice bath to chill quickly.
step 12
In a medium bowl, combine Bread Flour (1 cup) Baking Powder (0.5 oz) and Baking Soda (1 tsp) then set aside. In another medium bowl, whisk Eggs (5) and Vanilla Extract (2 tsp)
step 13
Add in Sweetened Condensed Milk (1/3 cup) and whisk to combine.
step 14
Sift in the flour mixture, then whisk until smooth, followed by the melted Unsalted Butter (1/4 cup) Pour in the chilled sugar syrup and whisk to combine. Strain the mixture into a clean bowl, then cover and let it sit at room temperature for 1 hour.
step 15
Line an 8-inch (20 cm) round cake pan with parchment paper and grease both the parchment and sides of the pan; set aside. When the batter has rested, whisk briefly again to combine and pour into the prepared cake pan.
step 16
Bake for about 30-35 minutes, until the cake is no longer jiggly in the center, and the top has domed and is a dark golden brown color. A cake tester or toothpick should come out clean. Cool the cake completely before inverting the pan to remove.
step 17
While the cake cools, make the Honey Whipped Cream: Place all the ingredients (Heavy Cream (1/2 cup) Honey (1 Tbsp) Kosher Salt (1 pinch) a medium bowl and whisk to soft peaks, about 1-2 minutes with a hand mixer or 3-5 minutes by hand. Store in the refrigerator until ready to use, no more than 1-2 hours.
step 18
Once the cake has cooled, slice into wedges and serve, topping with a dollop of honey whipped cream and a smattering of the toffee crumbles. Leftovers can be stored at room temperature in an airtight container for up to 5 days.
