This cake is actually introduced to me by Aaron. He said his mom made this once and he fell in love with it. Many people call this honeycomb cake or the Malays call this 'Bolu Sarang Semut' but when Aaron first introduced me to this cake, he known this to me as Beehive cake so Beehive cake it is then.
I have used the recipe from the book Fancy Cakes and Jellies by Vickie Chieng which turned out quite good in my opnion. You always hear people say they only got 75% of the beehive and must use bottom heat only and yada yada. I got like almost 100% (except for the skin on top which didn't form). The picture above is the cross section of the inside of the cake and below is a slice of the cake itself. I've only removed the skin layer on top and that's it. Take a closer look at the picture below and notice the slice of beehive cake behind. That's the skin I am talking about. I think I sort of overbaked this a little so I remove the skin since it tasted a little bitter.
I don't know whether the cake formed all beehive pattern by accident. See, I made the batter and all and the oven was preheated long time back and a phone call came. I couldn't bake it no matter what. So I switched off the oven and pop the cake into the fridge. Until the next night when I open my fridge to cook dinner, I remember the unbaked cake.
I then quickly preheated my oven and cross my fingers, pop the cake in the oven and voila!!! Surprise, surprise. Result was better than I've thought.
Anyway, here's the recipe:
Beehive Cake (adapted from the Fancy Cakes and Jellis by Vickie Chieng)
makes one 8'' x 4'' loaf tin but I've used a 9'' round tin instead
½ can sweetened condensed milk (194g)
3 tbsps butter
120g low-protein flour
1 tsp baking powder
1 tsp baking soda
5 large eggs
230g castor sugar (I use 1 cup exactly)
200ml hot water
P/S: This recipe is called a cake but it taste very much like kuih like, chewy and very fragrant. I strongly suggest you don't reduce the sugar. This kuih is not sweet at all.
All the best in getting 100% beehive pattern!