- 5 large eggs
- 150 g granulated sugar
- 200 g flour
- 100 ml whole milk
- 2 tbsp honey
- 6 tbsp oil I used vegetable oil
Prepared a square 8 x 8” square baking pan. Line the bottom with parchment paper and grease it well. Preheat oven to 350°F and place a rack in the middle of the oven.
In a mixer whip eggs and sugar on high speed for 5 minutes or until batter forms a ribbon when the wire whip is lifted, the color should be light yellow.
Turn down the mixer to medium speed; slowly pour the flour mixture into the batter. Next add the milk and honey and mix until combined. Last, add the oil and make sure it is incorporated into the batter thoroughly.
Pour the batter into the prepared pan. Place it in the oven and bake for 10 minutes in 350°F. After that, lower the temperature to 325°F and bake for 45 minutes or until a cake tester comes out clean.
Remove from the pan as soon as it is done. Place it on the cooling rack and let it cool completely. Wrap entire cake with plastic wrap and refrigerate overnight. This prevents the cake from drying out. Cut and serve the next day.
Recipe slightly adapted from recipe found on My Kitchen Snippets