Step 1

Line 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 2

Place 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 3

Add 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 4

Pour in honey mixture and continue to beat for 1 minute.

Step 5

Pour 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 6

Bake in preheated oven for 45 minutes or until top is evenly browned. Toothpick inserted into cake should come out clean.

Step 7

Remove pan from oven and drop it from a one foot height onto the counter to prevent shrinkage.

Step 8

When 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 9

To 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.