Vietnamese Honeycomb Cake – Banh Bo Nuong

Ingredients

• 1/2 teaspoon canola oil for greasing the tin
• 1 cup coconut cream
• 1/4 teaspoon salt
• 1/2 teaspoon pandan extract / vanilla extract, available at Asian groceries, Note 1
• 1 7/16 cups caster sugar white, / brown sugar, Note 1
• 1 tablespoon canola oil for the cake mixture
• 5 large eggs at room temperature
• 1 cup tapioca starch available at Asian groceries
• 1 tablespoon rice flour available at Asian groceries
• 2 teaspoons cream of tartar
• 1 teaspoon soda bicarb

Nutrition

• Calories : 320 calories
• Carbohydrate : 43 grams
• Cholesterol : 130 milligrams
• Fat : 16 grams
• Fiber : 1 grams
• Protein : 5 grams
• SaturatedFat : 10 grams
• Sodium : 120 milligrams
• Sugar : 21 grams