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1
Line the bottom of a cake tin with parchment paper (actually I've used printer paper here) and grease the edges of the tin with plenty of margarine.
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2
Sprinkle lightly with cake flour.
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3
Separate the egg yolks from egg whites.
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4
Sieve the bread flour.
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5
Soften the honey for 10-20 seconds in the microwave.
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6
Preheat the oven to 160-170C (adjust to your oven).
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7
Whisk the egg whites with an electric hand mixer and add the sugar to it in 2-3 goes to make a firm meringue (refer to
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8
Add the egg yolks to the mixture from Step 3 and whisk well.
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9
Add the grated carrot, milk, honey and vegetable oil into the mixture in that order, whisking in after each addition.
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10
Fold the strong bread flour into the mixture from Step 4 with a spatula.
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11
Quickly pour the mixture into the cake tin.
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12
Lightly drop the pan onto a surface from roughly 10 cm to remove any excess air bubbles.
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13
(You only need to do this once.
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14
If you drop it too much, you risk damaging the batter and the cake won't rise properly).
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15
Even out the surface of the mixture and bake for 40-50 minutes at 160-170C.
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16
It should look like this when fully baked!
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17
!
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18
If you leave the cake to cool in the tin it has tends to shrink, so use a knife to separate it from the edges of the tin and take the cake out to cool.
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19
(It's also fine to tip the cake out upside down onto a sheet of parchment paper.)
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20
Once cooled, place the cake in a vinyl bag or wrap it with cling film to store and prevent it from drying out.
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21
Sift some icing sugar on top to finish the cake!
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22
It's so fluffy!
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23
If you can, serve the next day.
