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.
