Japanese Cake

Preheat your oven to 340 degrees F or according to your oven. Line baking pan with parchment paper. Place a pot with water in it over medium-high heat and place a metal bowl on top to create a double boiler. Make sure the water in the pot is not touching the bottom of the bowl.

Sift Bread Flour and All-Purpose Flour together. Put Milk and Honey together, microwave for 30 seconds or until honey is completely mix with the milk. Put Eggs in a bowl and mix well with the Granulated Sugar .

Using a hand mixer, beat the eggs and sugar mixture over the double boiler until you feel the egg mixture is warm to touch. Keep beating at high speed until it becomes pale. Once enough air has been beat into the eggs mixture, turn the speed down to low to make the air bubbles smaller and finer.

Once enough air has been beat into the eggs mixture, turn the speed down to low to make the air bubbles smaller and finer. Add the honey and milk mixture to the eggs mixture and mix for about 10 seconds. Put in a 1/3 of the flour mixture. Mix on medium speed for 10 seconds and repeat until all the flour has mixed in.

Beat at low speed for an additional 30 – 45 seconds. Pour the batter into the prepared mold. Put in the preheated oven for 1 minute; use a spatula to smooth the surface so no bubbles are on the top, which will create a nice flat top for the cake.

Bake for 30 minutes. Check the top of the bread. It should have a beautiful amber color on top. If color is getting too dark put an aluminum foil on top and lower the heat to 300 degrees F and continue baking for about 10-15 minutes until an inserted skewer or tooth comes out clean.

In the meantime, mix 1 tbsp Honey in a bit of warm water to dissolve for brushing on the bread. Once the cake has finished baking, take it out of the oven and brush the top with the honey. Immediately remove the baking paper and wrap the cake with cling wrap paper while it still warm to keep the moist within the cake.

Serve and enjoy!