ADVERTISEMENT
Preheat your oven to 160°C (320°F). Line a 9x5-inch loaf pan with parchment paper, allowing some overhang for easy removal.
Separate the egg yolks and whites into two large bowls.
In the bowl with egg yolks, add the honey, warm milk, vegetable oil, and vanilla extract if using. Whisk until combined.
Gradually sift the bread flour into the egg yolk mixture and fold gently until smooth.
In the other bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add the sugar and continue beating until stiff peaks form.
Gently fold one-third of the egg whites into the yolk mixture to lighten the batter. Then fold in the remaining egg whites carefully to preserve the airiness.
Pour the batter into the prepared pan and tap the pan lightly to release air bubbles.
Bake for 50-60 minutes or until a skewer inserted into the center comes out clean.
Remove from the oven and immediately invert the cake pan to cool upside down to prevent the cake from shrinking. Once cooled, unwrap and slice.
Serving and Storage Tips:
ADVERTISEMENT
