Step 1

Gather all the ingredients.

Step 2

Cut parchment paper to fit the baking pans (See the video for this process).

Step 3

Preheat oven to 320 ºF (160 ºC).

Step 4

Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.

Step 5

Add 2 ½ Tbsp warm water to honey and whisk well.

Step 6

Fit the mixer with the whisk attachment. Crack eggs into the bowl and vigorously whisk until combined.

Step 7

Add the sugar.

Step 8

Beat the eggs and sugar on high speed (Speed for 5 minutes (See Notes).  The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.

Step 9

Add the honey mixture into the egg mixture and whisk on low speed (Speed until combined, about 30 seconds.

Step 10

Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.

Step 11

Spray the loaf pans with oil and spread out evenly with pastry brush.

Step 12

Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.

Step 13

Pour the batter into the pans (about 80% full).

Step 14

Using a skewer, draw a zigzag line to remove the air bubbles in the batter.

Step 15

Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.

Step 16

Bake at 320 ºF (160 ºC) in the middle rack of the oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean (See Notes). I bake for 35 minutes and keep my oven door ajar for a few minutes then I take out the cake. When done, cake sides will pull away from the pan slightly; the top will be flat and feel spongy when pressed with a finger.

Step 17

Mix 1 Tbsp honey and ½ Tbsp warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.

Step 18

Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.

Step 19

Immediately wrap the cake with plastic wrap to keep the moisture and while it's hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.

Step 20

To serve, slice off the sides of the cake with a sharp bread knife and cut into 3/4 to 1 inch thick slices (you get 7-8 slices total). It's better if you bring the cake to room temperature before serving.

Step 21

To save for later, wrap individual pieces with plastic wrap.  You can store at room temperature for up to 3-4 days, 5-7 days in the refrigerator, and 1 month in the freezer.