Kuih Sarang 蜂巢糕

Ingredients:
A) ½ can sweetened condensed milk (194g)
3 tbsps butter
B) Sieved together:
120g low-protein flour
1 tsp baking powder
1 tsp bicarbonate of soda
C) 5 eggs (grade A)
D) 230g caster sugar
200ml hot water
Method:
1. Beat condensed milk and butter from ingredient (A) till pale and fluffy. Fold in ingredient (B).
2. In another mixing bowl, beat eggs of ingredient (C) till fluffy. Add into no.(1) and fold well.
3. Caramel sugar of ingredient (D) in a thick-based pot till it dissolves. Add in hot water and stir till it forms a syrup. Turn off heat.
4. Fold no.(3) into no.(2) but do not overfold or air bubbles will be deflated.
Grease and line an 8” x 4” oblong cake tin. Pour in cake mixture and bake at 200°C for 40 minutes. Check if cake is done.

Tips: Slice cake horizontally to see the tiny holes. Other names for this cake are Caramel, Beehive or Kuih Sarang.


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。

贴士：将蛋糕横切可以看到许多类似蜂巢的小孔。

http://y3kcookbooks.blogspot.com/2007/07/vol5-fancy-cakes-jellies.html