Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F) and line a rectangular pan (22x12 cm or 9x5 inch) with baking paper.
- In a large bowl, whisk the room-temperature eggs and sugar with a mixer for about 10 minutes until pale, foamy, and triple in volume.
- Add honey and milk to the egg mixture and beat until incorporated.
- Sift the flour over the mixture and gently fold it in using a spatula until no flour streaks remain.
- Pour the batter into the prepared pan and tap it on the countertop to release air bubbles.
- Bake for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then lift it out using the parchment paper and transfer to a cooling rack to cool completely.
Nutrition
Calories: 150kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 1gCholesterol: 120mgSodium: 50mgPotassium: 80mgSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 4mg
Notes
Ensure eggs are at room temperature for best results. Don't rush the whisking process; it’s crucial for achieving fluffiness. You can experiment with flavors by adding spices, zest, or cocoa powder. Store the cake wrapped in plastic or in an airtight container; it keeps well at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Thaw in the fridge before serving.
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