Vietnamese Honeycomb Cake

Instructions

1. Prepare the batter
   In a large mixing bowl, combine the rice flour, tapioca starch, and salt. Whisk together to remove any lumps and set aside. In a separate bowl, beat the eggs and sugar with an electric mixer until pale and fluffy, about 5 minutes.
2. Mix wet ingredients
   Warm the coconut milk slightly (not hot, just warm to touch). Add the pandan extract and vanilla extract to the coconut milk and stir well. Gradually add this mixture to the egg mixture while continuing to beat at low speed.
3. Combine and rest
   Slowly add the dry ingredients to the wet mixture, beating continuously at low speed until well combined and smooth. Add the baking powder and mix thoroughly. Cover the batter and let it rest for 20 minutes at room temperature.
4. Preheat oven and pan
   Preheat your oven to 350°F (175°C). Generously grease a round 9-inch cake pan with vegetable oil, making sure to coat the sides well. Place the pan in the preheated oven for 5 minutes to get hot.
5. Bake the cake
   Remove the hot pan from the oven and immediately pour the batter into it. The hot pan helps create the honeycomb effect. Return the pan to the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
6. Cool and serve
   Allow the cake to cool in the pan for 10 minutes before removing. The cake should have a visible honeycomb structure when cut. Let it cool completely on a wire rack before slicing. Serve at room temperature or slightly warm.