I seldom get such smooth top cake, and pretty good height for a heavy butter cake. I tweaked the original recipe from Enne Ty by adding honey and other minor adjustments. The original recipe is here. The honey and butter aroma when baking was a heavenly mix. Very yummy.
Recipe (6″ round cake tin)
- 3 egg yolks
- 20g dark brown sugar
- 20g honey (about 1 tbsp)
- 100g melted butter (use a brand that you will eat on its own. I recommend Elle and Vire (gourmet) or President.)
- 1/2 tsp salt (I prefer more savoury, you can reduce to 1/4 tsp.)
- 90g plain flour
- 1/2 tsp baking powder
- 3 egg whites
- 50g caster sugar
- 1/8 tsp cream of tartar
1. Cream egg yolks, salt and sugar till light and fluffy.
2. Pour melted butter slowly in a small stream while stirring at the same time to ensure proper emulsification (you shouldn’t see separation).
3. Next, add in sifted flour with baking powder in 2 batches and fold in gently till just mixed in, dont over fold. Set aside.
4. Whisk egg whites till large bubbles form, add in cream of tartar and continue whisking. Add in sugar slowly and whisk till soft peak.
5. Transfer 1/3 of meringue to yolk mixture and mix to loosen. Then pour all of yolk mixture into remaining meringue and fold gently till no white is visible.
6. Pour slowly at a height into a cake tin, lined at the bottom. Bake at 175 deg C for 35min till golden and skewer comes out clean.
7. After the cake has cooled slightly, run a knife along the tin to release cake. Cool on a wire rack.