Beehive cake

Baking mode is on today. Bake this beehive cake for the first time. Taste good and the texture is just right. I must lower the oven temperature next time to avoid the rising and cracking problem.

My first beehive cake

Ingredients:

1/2 can sweetened condensed milk - 194g
3 tbs butter

Sieve together:
120g flour
1 tsp baking powder
1 tsp baking soda

5 large eggs
1 cup castor sugar
200ml hot water


Method

1. Beat condensed milk and butter till pale and fluffy. Gently fold in sifted dry ingredients. 
2. In another bowl, beat eggs till fluffy and almost double in volume (I used hand whisk, maybe should use blender). Add into the condensed milk batter.
3. Caramelize the castor sugar in a thick-based pot till it dissolves (I feel so 'syiok' looking at the white sugar turns to brown - first time did this). Add in hot water slowly and stir till it forms syrup. Stir to combine well. Turn off heat. Let it cool. 
4. Fold slowly the caramel into the mixed batter but don't overfold or air bubbles will be deflated.
5. I left the mixture in the kitchen for 7 hours before baking. Some recipes said leave for 2 - 3 hours and another baker left hers unintentionally for overnight. But I want to make sure I will get the beehive texture so 7 hours it is.
6. Pour the cake batter into prepared tin and bake for 160C at 40 mins (I tried 175C but I should stick to 160C next time).