Bee Hive Cake (Cliff Notes)

Full recipe and history here: http://kwgls.wordpress.com/2014/01/08/my-childhood-cakebee-hive-cakemalaysian-honey-comb-cake-or-kueh-sarang-semut-%E8%9C%82%E5%B7%A2%E8%9B%8B%E7%B3%95%EF%BC%89/

I use my blog as kind of a baking diary, and consult it while cooking, so this is my cliff notes version of the first recipe (with sugar, not golden syrup).

BEE HIVE CAKE

INGREDIENTS

  • 1.5 sticks of butter at room temperature
  • 1 can of condensed milk or sweeten beverage creamer (380 grams, 13.4 oz)
    • NOT sweetened condensed milk (Caution!)
  • 2 cups of self raising flours
    • SUBSTITUTE WITH 2 c flour, 3 tsp baking powder, 1/2 tsp salt
  • 2 cups of water
  • 2 cups of blended white sugar (so that it is superfine)
    • BRITISH call this blended sugar castor sugar
  • 1.5 teaspoons of baking soda
  • 8 eggs

DIRECTIONS

Preheat oven to 325 F.

Melt sugar (by itself) on low heat in saucepan on stove. STOP when it is light brown and partly melted OR ELSE it will BURN.  It takes a LONG TIME – around 10 minutes!

Add water to saucepan. Mix. (CAUTION! SUGAR IS HOT, SO IT WILL SPLATTER!). Let cool.

In mixing bowl, beat butter (by itself) until fluffy.

Add condensed milk.

Then add eggs, one at a time.

Add dry ingredients to mixing bowl – flour, baking powder, salt.

Add baking soda.

Add cooled sugar water milk mixture from saucepan.

Mix well.

In an 8 x 8 square glass brownie pan, well greased, with parchment paper lined on the bottom, add batter.

Bake for 45-60 min until toothpick comes out clean.

Cut when completely cooled.

Enjoy!

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