Recipe adapted from The New World Magazine, adapted by JojoM

A minimalist Michelin-inspired sunken honey cake with whipped egg whites, warm honey flavor, and a lightly set exterior with a foamy, custard-like center.
This sunken honey cake with a foamy center is a lesson in minimalist baking — elegant, restrained, and quietly indulgent. Inspired by Michelin-level simplicity, it uses just a few ingredients and precise technique to create a striking contrast between a lightly baked exterior and a soft, custard-like interior.
Rather than relying on butter or heavy enrichments, this cake lets whipped egg whites and warm honey do the work. The result is naturally sweet, airy, and delicate, with a center that gently sinks as it cools — exactly as intended.
This dessert sits somewhere between a soufflé, sponge, and custard:
The slight collapse after baking is part of the design, giving the cake its signature sunken look.
Gently warming the honey improves both texture and flavor integration. Heated honey becomes more fluid, allowing it to blend seamlessly with the egg yolks and whip into a pale, voluminous base. This step helps stabilize the batter once the egg whites are folded in.
Choosing a dark or strongly flavored honey adds complexity without overpowering the cake’s minimalist profile.
Technique matters more than ingredients here:
As the cake cools, the center settles into a soft, mousse-like texture that contrasts beautifully with the lightly set edges.
This cake is best enjoyed warm, when the center is still soft and airy. It needs no garnish, glaze, or sauce — its beauty lies in simplicity. If desired, a light dusting of icing sugar or a spoon of crème fraîche can complement it without distracting from the honey flavor.
Perfect for:
The sunken honey cake with foamy center proves that refined desserts don’t need complexity. With careful handling and respect for technique, this bake delivers warmth, nostalgia, and elegance in every slice — a quiet showstopper that celebrates the beauty of restraint.
A minimalist Michelin-inspired sunken honey cake with whipped egg whites, warm honey flavor, and a lightly set exterior with a foamy, custard-like center.

Whipped egg whites should be used immediately to avoid splitting.
The center should remain slightly foamy and soft, not fully set.
Best served warm on the day it is baked.
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Preheat the oven to 180°C.
Heat the honey gently in a saucepan until it reaches a light simmer.
Remove from heat and allow to cool to about 38°C.
Place egg whites in a very large bowl.
Sift powdered sugar directly into the whites.
Whip using a hand mixer until stiff peaks form.
In a separate bowl, whisk egg yolks with the cooled honey until pale and doubled in volume.
Gently fold in half of the whipped egg whites using a spatula.
Fold in the remaining whites carefully to preserve air.
Sift flour over the batter.
Gently fold until just incorporated without deflating.
Line a 18–25 cm springform pan with parchment, leaving an overhang.
Lightly grease the sides.
Pour batter into the pan, stopping 1 cm from the top.
Tap the pan firmly on the counter to release large air bubbles.
Bake for 15–25 minutes until golden on top with a slight jiggle in the center.
Avoid opening the oven before 15 minutes.
Release the springform ring carefully.
Slide the cake onto a wire rack using the parchment.
Cool for 10 minutes, then slice and serve warm.
12/12/2025
People forget that lightly baked whipped egg whites are classic in many desserts.
12/12/2025
This reminds me of simple honey desserts we made growing up—very nostalgic.
12/12/2025
I am not separating twelve eggs.
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Serving Size: 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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