Actually a traditional egg sponge cake, but the addition of almond flour, butter and honey gave unbeatable flavour and aroma. These little cupcakes baked beautifully with a flat top that didn’t crack or sink after cooling. The interior is simply cottony soft. Hard to believe, but it’s made with whole egg recipe (no egg separation) and baked without water bath/ baine Marie.

One thing to note is to ensure that ingredients used are room temperature and/ or warm where indicated as whole eggs will only beat up nicely when warm and the subsequent addition of ingredients should not be cold to prevent the airy structure from collapsing and bubbling.

Ingredients (makes 9-10 cupcakes)

2 eggs

80g caster sugar

8g honey mixed with 12g warm water

65g salted butter melted in microwave

80g plain flour

10g corn starch

1/2 tsp baking powder

15g almond flour

Steps

1. Prepare ingredients as indicated. Sieve plain flour, corn starch, baking powder and almond flour together and set aside.

2. In a mixing bowl add room temperature eggs and sugar and beat on high till foamy. Add in warm honey water and beat till stiff. To check, lift whisk to draw a figure 8 with egg batter and it will not disappear. This step will take 5-8 minutes with hand mixer and faster with stand mixer.

3. Add in flour mixture over 3 times, each time stirring quickly to ensure no dry flour.

4. Add in melted butter and stir with spatula to ensure it is fully mixed in.

5. Spoon into cupcake papers and bake at 170 degree C for 22 minutes. Bake without fan for flat top. Cake is done when cake tester is inserted and comes out clean.

6. Remove from baking tray and cool on wire rack.