So, in order to save the situation, I placed the springform baking pan onto a cookie baking tray. Wanna check out how it looks like in the oven?
Step 1: In a saucepan over low heat, caramelize 120gms sugar until it turns a dark golden brown. Then, slowly and carefully pour 240gms water into the caramel. Stir until the caramel is dissolved in the water and it becomes a thin syrup. Remove from heat.
Step 2: Add 80gms butter and set the pan aside to cool.
Step 3: In a separate bowl, beat the 6 eggs with 160gms condensed milk. Sift the 180gms all-purpose flour and 21/2 tsps baking soda together into the egg and milk. Pour the caramel butter sauce into the batter and mix well.
Step 4: Pour the mixture into a greased 9-inch round cake pan. Let it sit for 5 minutes.
Step 5: Bake at 350*F (or 175*C) with bottom heat only (no convection!) for 1 hour or until a skewer inserted into the cake comes out clean.
7.30pm: I removed my cake from the oven about half an hour ago. Verdict: I FAIL:( The aroma was perfect, the colour was great, the bitterness was just right, the texture was bouncy, BUT the interesting honeycomb-like patterns were lacking:((
My pathetic-looking Honeycomb Cake:(
After analyzing the whole process again, I can roughly guess what went wrong along the way. I'm not going to give up and I'm going to make sure that I get it right. Next Honeycomb Cake baking mission will be in two weeks time :)
p/s: The whole cake "disappeared" by the next day ;)