· 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))
Step 1Line a 7½ in x 3½in (9cm x 19cm) loaf pan with aluminum foil followed by parchment paper. Preheat oven to 325°F (165°C).Step 2Place 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.Step 3Add 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.Step 4Pour in honey mixture and continue to beat for 1 minute.Step 5Pour 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.Step 6Bake in preheated oven for 45 minutes or until top is evenly browned. Toothpick inserted into cake should come out clean.Step 7Remove pan from oven and drop it from a one foot height onto the counter to prevent shrinkage.Step 8When 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.Step 9To 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.