Honey Cake

This cake is perfect because it's packed with honey flavor but not too sweet. The texture is like the softest sponge cake, so light and fluffy, and it is one of my favorite treats.

Honey Cake

Cook time: 90 minutes

Servings: 4

Ingredients

  • 0 parchment paper for lining pan
  • 4 large eggs separated
  • 0.33 cup milk 2%
  • 0.25 cup unsalted butter cut into ½-inch cubes
  • 0.5 cup cake flour
  • 4 egg yolks
  • 1 tablespoon honey liquid
  • 1 teaspoon pure vanilla extract
  • 4 egg whites
  • 0.33 cup sugar
  • 4 egg whites
  • 0 hot water

Instructions

  1. Preheat the oven to 300°F / 150°C. Line the bottom and sides of a 6-inch square baking pan with parchment paper, leaving extra overhang on the sides to make it easier to remove the cake.
  2. Separate the eggs, placing the yolks in a small bowl and the whites in a very clean large bowl. Make sure there is no egg yolk in the egg whites, or the whites will not whip up properly.
  3. Heat the milk and butter in a small saucepan over low heat, slowly stirring until the butter melts. Remove from the heat.
  4. Sift the cake flour into a separate large bowl. Slowly pour in the milk mixture while gently stirring in one direction. Once everything is combined, add the egg yolks, one at a time, mixing after each addition until combined. Stir in the honey and vanilla.
  5. Using a hand mixer, beat the egg whites until bubbles start to form. While beating, slowly add the sugar, a couple of tablespoons at a time. Keep beating for about 10 minutes, until the egg whites form stiff peaks.
  6. Gently fold half of the egg whites into the batter until fully mixed. Add the remaining egg whites and gently fold again. Do not overmix or you will deflate the whites.
  7. Pour the batter into the prepared baking pan. Tap the pan on the counter to release any large air bubbles and to level the cake.
  8. Place the baking pan in a larger pan. Pour hot water into the large pan until it reaches three-quarters of the way up the side of the baking pan. Bake for 60 minutes until the top is golden brown. Do not open the oven while baking or the cake will deflate.
  9. Remove the pan from the water and let the cake cool for 10 minutes before serving. Store in an airtight container at room temperature for up to 3 days.
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