Ingredients

The following ingredients have 8 Servings
  • 2 egg whites (at room temperature)
  • 2 egg yolks (at room temperature)
  • 5 tbsp sugar ((70g))
  • 1/3 cup bread flour ((sifted) (50g))
  • 1 tbsp honey (diluted with 1 tbsp hot water (25g))

Instruction

  • Line a 7½ in x 3½in (9cm x 19cm) loaf pan with aluminum foil followed by parchment paper. Preheat oven to 325°F (165°C).
  • Place egg whites in mixing bowl and beat at high speed (speed 10*) for 30 seconds until slightly foamy. Add sugar in 2 to 3 increments until firm peaks form, about 4 minutes.
  • Add yolks one at a time at medium low speed (speed 4*) until well combined, about 1 minute. Add sifted bread flour and beat until just combined.
  • Pour in honey mixture and continue to beat for 1 minute.
  • Pour batter through a sieve into cake pan. Press with a spatula to help batter go through sieve. Tap pan on the counter to remove air bubbles. Using a spatula, smoothen the top of batter to remove any remaining bubbles.
  • Bake in preheated oven for 45 minutes or until top is evenly browned. Toothpick inserted into cake should come out clean.
  • Remove pan from oven and drop it from a one foot height onto the counter to prevent shrinkage. You can read about this treatment --> here.
  • When cake is cool enough to handle, remove from pan. Peel off parchment paper and turn it upside down onto a fresh piece of parchment paper. Wrap with plastic wrap and leave overnight at room temperature** to preserve moisture in the cake and for flavor to develop.
  • To serve, cut off edges on all sides except the top and bottom with a very sharp knife. Cut into thick slices using a sawing motion.