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1
Put the dry ingredients in a heat resistant bowl, and stir with a whisk.
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2
Break up any lumps and mix everything up thoroughly.
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3
By doing this, you don't need to sift the dry ingredients.
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4
Preheat the oven to 170C.
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5
Measure the milk and oil into a small saucepan.
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6
Crack the eggs into a bowl, remove the chalaza, and beat well.
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7
Line a pound cake pan with a liner or parchment paper.
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8
Add the beaten eggs and honey in the center of the dry ingredients, and stir only the center with a whisk.
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9
Gradually mix in the flour from the outside edges, and mix altogether.
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10
Heat the milk and oil in the saucepan.
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11
When it comes to a boil, turn off the heat.
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12
Pour half of it into the batter and mix.
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13
Then pour in the rest of the mixture and mix well.
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14
Add the vanilla essence, mix, and pour the batter into the pound cake pan.
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15
Gently drop the pan from a height of 4-5 cm onto a work surface a few times to remove air bubbles, and put it on a baking tray.
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16
Bake in a preheated oven at 170C for 28 minutes.
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17
After 9-10 minutes, take the cake out from the oven, and make a vertical slit in the center.
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18
Put the cake back into the oven, and keep baking.
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19
Insert a toothpick, and if it comes out clean, it's done!
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20
Take the cake out from the oven, and gently tap the pan onto the work surface once to remove air.
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21
Place the cake pan on a cooling rack, and cover the cake with cling film over the pan.
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22
When the pan is cool enough to touch, remove the cake, wrap with cling film, and let it cool at room temperature.
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23
Once it's cooled, it's done!
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24
Cut into pieces, and enjoy!
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25
If you want to store the cake, cut the cake into slices and cover each piece with cling film.
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26
If it's possible, after cooling the cake at room temperature, let it sit in the fridge for a whole day to make it more moist and it will be even tastier.
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27
Bring it to room temperature before eating.
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28
I bought the pound cake pan (metal) and a liner from a 100 yen shop.
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29
Bring the eggs to room temperature before use.
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30
Wait until the oven is preheated before you do Step 4 to Step 6, and bake the cake straight away!
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31
The baking time is set to 28 minutes, but check with a toothpick around 26 minutes.
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32
If it comes out clean, it's OK to finish baking.
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33
Addendum: This cake is moderately sweet with 60 g sugar.
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34
It may be as sweet as normal cakes with 70 g sugar.
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35
Adjust the amount of sugar to taste!
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36
Check this recipe for Moist Banana Caketo use up fully ripe bananas.
