A light honey cake with whipped egg whites, a tender outer set and a soft, foamy center.
Prep time
25 min
Cook time
25 min
Total time
50 min
Servings
8
Chef's Tips
Use the whipped egg whites right away so they do not lose structure.
The center should stay soft rather than baking completely firm.
This cake is at its best the day it is made.
Tools Used
Mixing Bowls(opens in a new tab)Hand Mixer(opens in a new tab)Fine Mesh Sieve(opens in a new tab)Spatula(opens in a new tab)Springform PanOven
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Ingredients
Ingredients
Servings
8 servings1×
Scale
Ingredient amounts update instantly.
Cake Batter
Instructions
Prepare the Honey and Meringue
- 1
Warm the honey gently, then let it cool slightly.
- 2
Whip the egg whites with the powdered sugar to stiff peaks.
Build the Batter
- 1
Whisk the yolks with the honey until pale.
- 2
Fold in the whipped whites, then sift and fold in the flour.
Bake
- 1
Pour into a lined springform pan.
- 2
Bake until the top is set but the center still has a slight wobble.
- 3
Cool briefly and serve warm.
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Learn More
Everything you want to know about this recipe.
This cake depends almost entirely on aeration and timing. The whipped whites create the lift, and the short bake keeps the center soft enough to sink as it cools without turning dense.
Because the ingredient list is so short, honey choice matters more than usual. A more aromatic honey will show up clearly in the final flavour, while a mild one gives a softer finish.
This is best treated as a same-day dessert. The appeal is the contrast between the lightly set exterior and the softer middle, which is strongest while still a little warm.
What Makes The Center Sink Properly
What Makes The Center Sink Properly
The collapse is part of the point here rather than a baking mistake. The batter is built on whipped egg whites, so the cake rises quickly in the oven and then settles as the softer middle cools. That contrast between a lightly baked outer ring and a more delicate center is what gives the cake its distinct texture.
Because there is so little in the batter beyond eggs, flour, sugar, and honey, mixing gently matters a lot. If the foam is knocked out too aggressively, the cake loses the lift that creates the soft sunken center in the first place.
Serving Notes
Serving Notes
This works best as a simple dessert with very little around it. A spoonful of cream or a few fresh berries can fit, but the cake is really about texture and warmth rather than decoration.
If you need to hold it for a few hours, keep it at cool room temperature rather than the fridge. Chilling firms the texture and makes the center feel less airy.
Nutrition Facts
Nutrition Facts
Serving Size: 1 slice
Calories 1658%
% Reference Intake*
Total Fat 3g4%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 185mg
Sodium 55mg
Total Carbohydrates 22g8%
Dietary Fiber 0g
Sugars 18g20%
Protein 6g12%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Why warm the honey first?
It mixes more smoothly into the yolks and helps the batter stay more even.
Community Reviews
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4.5
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Share your experience and help others.
HysteriaLover
· 12 Dec 2025People forget that lightly baked whipped egg whites are classic in many desserts.
Sonia
· 12 Dec 2025This reminds me of simple honey desserts we made growing up—very nostalgic.
Izabreal
· 12 Dec 2025I am not separating twelve eggs.
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