Prepare Pan & Oven: Preheat oven to 320°F (160°C). Line a loaf pan (square or rectangular) with parchment paper, ensuring paper rises above the rim
Prep Liquids: Mix honey and warm milk until dissolved. Set aside
Whip Eggs: Using a stand mixer, beat eggs and sugar on high for 10-15 minutes until very thick, fluffy, and pale yellow
Incorporate Dry & Wet: Sift bread flour twice. Fold it into the eggs gently. Add the warm milk/honey mixture, folding until just combined
Remove Air Bubbles: Pour batter into the pan, then stir through with a skewer and drop the pan twice on the counter to remove large bubbles
Bake: Bake for 50-60 minutes, covering the top with foil if it browns too quickly
Mature & Serve: Invert the cake onto plastic wrap while hot, wrap it up, and refrigerate overnight. This ensures moisture and develops the signature texture
