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1
Line a cake pan with aluminum foil, and cut a piece of parchment paper to fit the bottom of the pan.
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2
Dust with strong flour.
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3
Heat and stir milk, honey and vegetable oil until the honey melts, but don't boil.
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4
Separate the eggs.
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5
Beat the egg whites with half of the sugar, until peaks form.
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6
If you add the sugar in three batches and beat the egg whites over a bowl of hot water, it will turn into a stiff meringue.
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7
Make sure the eggs don't get too hot!
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8
Add the other half of the sugar to the egg yolks and beat well until the mixture becomes light-colored.
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9
Add the milk mixture from Step 2 to the egg yolk mixture, and blend well.
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10
Then add the flour, and mix well with a whisk.
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11
Using a whisk, add a dollop of meringue from Step 3 to the batter made in Step 5, and mix in, scraping from the bottom of the bowl.
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12
Repeat twice.
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13
Fold in the remaining meringue with a rubber spatula in 2-3 batches, scooping it up from the bottom of the bowl.
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14
Mix until the white of the meringue is blended in.
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15
Pour the batter into the cake pan.
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16
Gently drop the pan onto the countertop from 10cm, to remove air bubbles.
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17
Bake in an oven preheated to 350F/180C for 10 minutes, lower the temperature to 285F/140C and bake for 50 minutes, or until a skewer inserted in the cake comes out clean.
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18
Take it out of the pan and let cool with the foil on.
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19
When it's cool, remove the foil, invert the cake, and wrap in plastic wrap for about half a day, so it sets and becomes moist.
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20
This is a piece I cut in half, without the edges.
