Ingredients:
- 4 medium eggs, at room temperature
- 110g sugar
- 2-3 tablespoons honey
- 100g strong flour
Instructions:
- In a metal bowl, beat room temperature eggs and sugar with an electric mixer over boiling water on high speed for 6 minutes until the volume increases about 4 times.
- Add honey to the beaten eggs and mix on medium speed for about 30 seconds.
- Gradually sift in the flour in three parts, lightly beating on medium speed after each addition. Avoid overmixing to prevent the cake from collapsing.
- Line a mold with parchment paper and pour the batter into it. Use a skewer to remove large air bubbles by drawing a zigzag line through the batter to ensure even texture.
- Bake at 180°C in a preheated oven for 10-15 minutes until the top turns deep brown. Then quickly cover the cake with kitchen paper, reduce the temperature to 170°C, and continue baking for about 55 minutes or until a skewer inserted comes out clean.
- Once baked, remove the cake from the mold and immediately cover its surface with plastic wrap.
- Invert the hot cake onto a flat plate, place it in a plastic bag, and let it sit for 12 hours to attain a moist texture.
- Before serving, trim the edges of the cake. Serve with tea or coffee and a dollop of Chantilly cream for an extra touch of indulgence.
Tips:
- Use room temperature eggs for better volume when beating.
- Be cautious not to overmix the batter when adding flour to maintain the cake’s structure.
- Allowing the cake to rest in a sealed bag after baking helps retain moisture for a softer texture.
- Chantilly cream pairs wonderfully with this cake, enhancing its decadence.
