4 eggs at room temperature
110 g sugar
2 tbsp. honey
100 g flour
Break the eggs into a metal bowl over a pan of boiling water.
Add sugar and beat with electric whisk on high speed for 6 minutes. The mixture should quadruple in volume.
Add honey and whisk on medium speed for about 30 seconds.
Add 1/3 of the sifted flour, then whisk on medium speed before adding a second third.
Add the remaining third and whisk for about 1 minute. Do not over mix to prevent the cake from falling.
Line a 15 x 15 cm square pan or cake pan with parchment paper and pour the batter into the pan.
Bake for 10 to 15 minutes at 350°F in a preheated oven, until the top is golden brown.
Then quickly cover the cake with foil, reduce the temperature to 335°F and continue baking.
It will take about 55 minutes of baking in total. The cake is done when a toothpick inserted in the center comes out clean.
When done, unmold the cake and immediately cover with plastic wrap.
Turn the cake out onto a plate and place it in a plastic bag while it is still warm.
Leave it in the plastic bag for 12 hours to become soft.
Before serving, slice the edges of the cake.