Honey Crust Cake
Ingredients
- 4 (about 65g each with shell; at least 220g egg liquid without shell) eggs
- 55 caster sugar
- 15 honey
- a dash lemon juice
- 120 cake flour
- 25 milk
- 40 corn oil
- 13 softened butter (for greasing pan)
- 5 corn oil (for greasing pan)
- 5 cake flour (for dusting pan)
Instructions
- Prepare all ingredients. Separate the eggs if needed, and bring them to room temperature.
- Brush the cake pan with a mixture of softened butter and corn oil, then dust evenly with cake flour. Tap out the excess.
- Combine the eggs and caster sugar in a large mixing bowl. Add a few drops of lemon juice.
- Beat the egg mixture on high speed until it becomes pale, thick, and forms ribbons when the whisk is lifted.
- Add the honey and mix on low speed until fully incorporated.
- Sift the cake flour into the batter in two additions, folding gently each time with a spatula until just combined. Do not overmix.
- Combine the milk and corn oil, then take a small portion of the batter and mix it into the milk-oil mixture to emulsify.
- Pour the emulsified milk-oil mixture back into the main batter and fold gently until evenly combined.
- The finished batter should be smooth, glossy, and free of lumps.
- Pour the batter into the prepared cake pan, filling it about 80% full.
- Tap the pan firmly on the counter a few times to release any large air bubbles.
- Preheat the oven to 170°C (340°F). Place the pan on the middle rack and bake.
- After about 10 minutes of baking, when the surface has set, use a sharp knife to score a line down the center to encourage an even crack.
- Continue baking until the cake is golden brown on top and a skewer inserted in the center comes out clean, about 30–35 minutes total.
- Remove the cake from the oven and let it cool in the pan for a few minutes.
- Invert the cake onto a wire rack to cool completely.
- The finished cake should have a crispy, golden crust with a soft and fluffy interior.
- Slice and serve. The cake is best enjoyed fresh on the day it's made.
