Cooking instructions

1. Make the Honeycomb Toffee: Line a 9"x9" baking dish with parchment paper.
2. In a large saucepan over medium heat, add the sugar, corn syrup, honey and water.
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.
4. Remove the pan from the heat and add the vanilla and baking soda. 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. 
5. Use a spatula to carefully transfer the mix into the prepared baking dish, then lightly sprinkle all over with flaky salt. Leave the pan, undisturbed, to cool completely and set, about 2 hours. 
6. 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. 
7. Make the Honeycomb Cake: Prepare an ice bath. Place the sugar in a medium saucepan over medium-low heat. 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 and stir to combine, being careful as the sugar will bubble and spit. 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. 
8. In a medium bowl, combine pastry flour, baking powder and soda, then set aside. In another medium bowl, whisk eggs and vanilla extract. Add in condensed milk and whisk to combine.
9. Sift in the flour mixture, then whisk until smooth, followed by the melted butter. 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.
10. Once the hour is almost up, preheat the oven to 350˚F (180˚C). 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. 
11. 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.
12. While the cake cools, make the Honey Whipped Cream: Place all the ingredients in 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. 
13. 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.

 

SPECIAL EQUIPMENT 

• Candy thermometer

 

RECIPE NOTE: 

• For the honeycomb toffee, make sure to use a large enough pot as the mixture will almost triple in size when you add the baking soda.

 

TIPS: 

• For a more striking presentation, flip the cake upside down after it cools and use a sharp knife to trim about ⅛-inch to reveal the honeycomb pattern. Mix a splash of sweetened condensed milk with regular milk or water and whisk to make a thin glaze. Use a pastry brush to spread a thin layer of the glaze over the top of the cake, letting it seep into the tiny holes. Let sit for a few minutes before serving.