No oil, subtle sweetness with honey, and incredibly delicious, you will find yourself finishing the whole cake in one go. Surprisingly, this cake feels like a honey version of Portuguese Pão de Ló.
The magic lies in its texture: a slightly caramelized top layer where the honey concentrates, paired with a soft, airy sponge inside.
It’s also wonderfully simple to make, the entire process takes only 30 minutes from start to finish. As a bonus, it’s a heathier option with no oil in the recipe, you can even replace the sugar with a sweetener or add a bit more honey to suit your taste.
🧾 Ingredients (6-inch round pan)
- 5 eggs (2 whole + 3 yolks)
- 25g honey
- 10g sugar
- 0.5g salt
- 3g lemon juice
- 20g flour
- 5g cornstarch
🍳 Instructions
1. Prepare the Eggs
Separate the eggs and keep 2 whole eggs plus 3 yolks in a mixing bowl.
2. Mix the Base
Add honey, sugar, salt, and lemon juice. Whisk the mixture until it becomes smooth, pale, and thickened.
3. Add Dry Ingredients
Sift in the flour and cornstarch. Gently fold until the batter is silky and well combined. Avoid overmixing to keep the texture light.
4. Bake
Pour the batter into a lined 6-inch pan (aff link) and smooth the surface. Bake at 170°C for 15–18 minutes, or until the top is lightly golden and set.
5. Cool & Serve
Allow the cake to cool before removing from the pan. Slice and enjoy its soft, honey-infused flavor.
❓ Common Questions
- Can I use different types of honey?
Yes! Different honeys will slightly change the flavor. Floral honey gives a lighter taste, while darker honey creates a deeper, richer flavor.
- Why is my cake dense?
Overmixing after adding flour can deflate the batter. Mix gently to maintain a soft texture.
- Do I need to whip the eggs separately?
No, this recipe relies on whisking the whole mixture until thick rather than separating and whipping whites.
- How do I know when it’s done?
The cake should be lightly golden on top and spring back when gently pressed.
- How should I store it?
Store in an airtight container at room temperature for 1–2 days or refrigerate for longer freshness.
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