Since tonight is New Year's Eve, I took the initiative this afternoon to prepare a little surprise for my husband tonight. We will celebrate the New Year together at home, with his favorite cake and drink, hot coffee. Of course, tonight will be a long night and we will spend it alone together. Even though our vacation and honeymoon were postponed due to this terrible disaster, we are quite happy to spend precious moments at home.
Happy New Year 2026 to the Community and all members of Foodies Bee Hive, as well as everyone else. May this community continue to grow and prosper in the coming year.
Now, I will show you this recipe. I don't think there are any special ingredients; you just need to follow the recipe instructions to get this super pretty and perfectly fluffy cake. Let's take a look at this recipe
Caramel Sponge Cake
Ant nest cake, often known as caramel cake, is my dream cake that I really love. This cake is made from sugar that is processed into caramel. This cake is also one of my mother's favorites. She really likes it, and you know she can eat a lot of this cake because she likes it so much.
After trying once yesterday and failing, today I will try again to make this cake. I know yesterday’s failure wasn’t because the recipe was wrong, but because I overlooked too many details while making it, so the cake didn’t rise at all. However, this time, I’ve learned a lot from my previous experience and won’t waste this opportunity.
Ingredients
130 grams wheat flour
1 tablespoon baking soda
50 grams butter
4 eggs
500 grams granulated sugar
500 ml water
60 ml sweetened condensed milk
Procedure Making
Prepare all the ingredients and set them aside in a pan to make the caramel first. Add the granulated sugar and cook over low heat until the sugar dissolves.
Once all the sugar has dissolved, add hot water to the caramel. Be careful during this process so that the water does not splash onto your hands. Cook for 2 to 3 minutes, then turn off the stove and let it cool.
Then melt the margarine in a heatproof container in a pot of boiling water until the margarine melts.
Once the caramel has cooled, prepare the eggs, add the baking soda and milk, then stir with a whisk until well combined.
Then gradually add the flour while stirring until everything is mixed.
Then add the caramel that has been made little by little, then make sure everything is mixed evenly. Finally, don't forget to add the melted margarine.
Pour the batter into a baking pan that has been greased with margarine. Add until all the batter is in the pan. It is best to use a slightly taller pan so that when cooked, it does not spread out of the pan.
Bake in the oven at 200 degrees Celsius using the bottom heat first for about 45 minutes until the cake rises and bubbles. Then, after the next minute, use the top and bottom heat. Remove from the pan once the cake has cooled down a bit.
Result
My second caramel cake was very satisfying. I was so happy to have successfully made a beautiful caramel cake with a super color. The caramel color is a deep dark brown that I love, and most importantly, the aroma fills the entire room and makes me hungry.
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The texture is also very soft, even when cold, and the chewiness is just right. Plus, the cake has a spongy texture. Ahh, I'm so happy that my failed caramel cake from yesterday has been replaced by this successful second attempt.
You know, I learned a lot from online recipes through self-study to make this cake successful. I didn’t skip a single step, and it feels great to have done it well. This recipe will definitely be my go-to again in the future.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.