This is my 2nd attempt in making this cake after so many years. My first attempt the beehive is not so distinct but the taste is there. I think I does not add enough baking soda. Well here are the recipe which I used adapted from Y2K..
.
Ingredients
(A.)
3 tbsp butter
½ tin or 194g condensed milk
(B)
Sieved together:
120g plain flour
1 tsp baking powder
1 tsp baking soda
(C)
5 large eggs
230g castor sugar *
200ml hot water*
Method:
1. Preheat oven to 200 degree C.
2. Beat condensed milk and butter till pale and fluffy. .Gently fold in sifted dry ingredients (B).
3. In another mixing bowl, beat eggs till fluffy and almost double in volume. Add into the condensed milk batter
4 In a saucepan over low heat, caramelize the sugar ( without the water) until it turns a dark golden brown.
* As soon as the melted sugar has turned golden yellow, turn the heat to right low. Continue heating till the sugar turns golden brown. Do not burnt the sugar or it could result in a bitter cake. This will take about 6 to 8 minutes and let the sugar brown slowly as you stir it. Then add the hot water a little at a time, the hot sugar may spit and splatter. Continue adding water one tbsp at a time till it stops sizzling, then pour in the rest of water. Stir and scrape the side until the caramel is dissolved in the water and it becomes thin syrup. Remove from heat and turn heat off
Set aside the pan to cool off a bit.
5. Fold the caramel into the mixed batter but do not over fold or air bubbles will be deflated Pour the caramel butter sauce into the batter and mix well.
6. Pour the batter into a greased, 9-inch round cake pan.
7. Bake at 200 degree C for about 45 minutes or until a skewer inserted into the cake comes out clean.
材料：
A: 炼乳半罐（194克），牛油3汤匙
B： 低筋面粉120克，发粉1茶匙
苏打粉1茶匙（一起筛过）
C： 鸡蛋5粒（A级）
D: 幼糖230克
热水200毫升
做法:
1. 将A料的炼乳及牛油以搅拌器打至蓬松浅白，加入B料的粉类。
2. 另外一个碗内，将C料的鸡蛋打至松发，加入（1）拌匀。
3. 将D料的幼糖放入一个厚底锅煮溶至褐色，加入热水搅至形成糖酱，熄火。
4. 将（3）倒入（1）内拌匀，不要搅拌过度以免面糊内的气泡消失。
将面糊倒入一个已涂上牛油及底部铺上蛋糕纸8寸X4寸长形烤盘，以200℃预热烘炉烘烤40分钟，以一支竹签插入蛋糕中央，如果不粘蛋糕料即表示已经烘熟。
For more detail information please visit my website Shoonyin Recipes- Beehive honeycomb cake
.
Ingredients
(A.)
3 tbsp butter
½ tin or 194g condensed milk
(B)
Sieved together:
120g plain flour
1 tsp baking powder
1 tsp baking soda
(C)
5 large eggs
230g castor sugar *
200ml hot water*
Method:
1. Preheat oven to 200 degree C.
2. Beat condensed milk and butter till pale and fluffy. .Gently fold in sifted dry ingredients (B).
3. In another mixing bowl, beat eggs till fluffy and almost double in volume. Add into the condensed milk batter
4 In a saucepan over low heat, caramelize the sugar ( without the water) until it turns a dark golden brown.
* As soon as the melted sugar has turned golden yellow, turn the heat to right low. Continue heating till the sugar turns golden brown. Do not burnt the sugar or it could result in a bitter cake. This will take about 6 to 8 minutes and let the sugar brown slowly as you stir it. Then add the hot water a little at a time, the hot sugar may spit and splatter. Continue adding water one tbsp at a time till it stops sizzling, then pour in the rest of water. Stir and scrape the side until the caramel is dissolved in the water and it becomes thin syrup. Remove from heat and turn heat off
Set aside the pan to cool off a bit.
5. Fold the caramel into the mixed batter but do not over fold or air bubbles will be deflated Pour the caramel butter sauce into the batter and mix well.
6. Pour the batter into a greased, 9-inch round cake pan.
7. Bake at 200 degree C for about 45 minutes or until a skewer inserted into the cake comes out clean.
材料：
A: 炼乳半罐（194克），牛油3汤匙
B： 低筋面粉120克，发粉1茶匙
苏打粉1茶匙（一起筛过）
C： 鸡蛋5粒（A级）
D: 幼糖230克
热水200毫升
做法:
1. 将A料的炼乳及牛油以搅拌器打至蓬松浅白，加入B料的粉类。
2. 另外一个碗内，将C料的鸡蛋打至松发，加入（1）拌匀。
3. 将D料的幼糖放入一个厚底锅煮溶至褐色，加入热水搅至形成糖酱，熄火。
4. 将（3）倒入（1）内拌匀，不要搅拌过度以免面糊内的气泡消失。
将面糊倒入一个已涂上牛油及底部铺上蛋糕纸8寸X4寸长形烤盘，以200℃预热烘炉烘烤40分钟，以一支竹签插入蛋糕中央，如果不粘蛋糕料即表示已经烘熟。
For more detail information please visit my website Shoonyin Recipes- Beehive honeycomb cake
yummy xie xie
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