Directions

To Prep

1. Prepare and line a 6”x 6” cake pan with parchment paper. Secure parchment paper with metal clips.
2. Sprinkle some brown sugar or raw sugar into the cake pan. Set aside.
3. Pre-heat oven to 170°C. Mix honey with milk and set aside.
4. Sift bread flour and set aside.

To Make

1. Attach whisk to stand mixer and beat eggs for 1 min. Add 1/3 of the sugar and continue to beat in medium speed for 2 mins.
2. Add the next 1/3 sugar and beat for 2 mins.
3. Once the last 1/3 of sugar is added, increase the beater speed to high. Beat until the egg turns pale (about 10 mins) and reaches the ribbon stage (check batter by removing whisk and it should flow like ribbon).
4. Add in honey and milk mixture and continue to beat for 2 mins on high.
5. Add in flour and beat a further 1 min on medium.
6. Remove bowl from mixer and scrape down the side and stir batter for a bit with a spatula.
7. Place a bamboo stick across the cake pan. Pour batter over the bamboo stick from a height to remove bubbles.
8. Use bamboo stick to draw zigzag all over the batter without touching the bottom to remove more bubbles.
9. Drop baking pan 2-3 times on the counter and remove the metal clips before placing it in the oven.

To Bake

1. Bake at 170°C for 10 mins then reduce to 160°C for 35 mins on lower rack.
2. Drop cake onto counter from a height 2 times to stop cake from shrinking. Remove cake from baking tin. Turn cake face down to prepared sheet of cling film without removing the parchment paper.
3. Wrap the cake up to keep moisture in. Let the cake to cool face down for 60 mins. Chill in the refrigerator overnight or at least 12 hours.
4. Remove the parchment paper and trim the sides of the cake. Cut cake into 2 blocks. Cut 5-6 slices from each block.