Honey Cake

Ingredients

• 4 Eggs (Yolks and whites separated)
• 3/4 cup All purpose flour (Maida)
• 1/2 cup Sugar
• 3 tbsp Honey
• 2 tbsp Butter (softened)

Method

1. Separate the egg yolks and whites and ensure that there is no yolk in the egg whites.
2. Using a hand mixer, start whipping the egg whites at medium speed for about 4-5 minutes or until stiff peaks is formed. Set aside.
3. In another bowl, add sugar to the egg yolks and whip them using a hand mixer.
4. When the sugar mixes in (about 2-3 minutes on medium speed), add the honey, softened butter and continue whipping until you end up with a pale yellow mixture.
5. Sift the flour into the yolk mixture. Using a spatula, mix the flour well into the yolk mixture.
6. Now add 1/3 of the whipped egg whites and lightly fold it into the flour-yolk mixture. This step helps to loose the batter.
7. Add the rest of the whipped egg whites and FOLD (Use a rubber spatula to lift batter from the bottom and layer it on the top. Repeat) it into the batter.
8. Transfer the batter into a standard loaf pan lined with parchment/butter paper.
9. Now, tap the pan on the counter to eliminate air bubbles.
10. Bake at 140°C for about 45-55 minutes until a skewer inserted into the cake comes out clean. Yes, the top turns golden at about 30-40th minute mark during the process. Your cake is NOT BURNING. Continue till done.
11. Cool the cake on a wired rack. Cut into slices and serve.
12. The cake tastes even better the next day.