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Method:
Generously grease a 9 x 13-inch cake pan
and set aside. Sift together the flour and salt and set aside.
Put the eggs, yolks, sugar and honey in the bowl of an electric mixer
and set over a saucepan of simmering water. Whisk constantly
until the sugar is completely dissolved and the mixture is warm to the
touch, about 10 minutes. Fit the bowl into the mixer and whisk
at medium-high speed until the mixture is pale yellow, thick and
completely cool, about 10 minutes. Gently fold in the dry
ingredients. In a small bowl, whisk together 1 cup of the batter
with the oil until smooth and homogeneous. Add the oil mixture
into the remaining batter in a slow, steady stream, folding
continuously. Transfer to the prepared cake pan. Bake for
15 minutes, then turn the heat down to 160°C and bake until a tester
inserted in the center comes out clean, about 45 more minutes.
Cool completely in the pan on a rack. Serve. This cake
browns quickly because of the honey, but do not worry, it will not
burn on the outside before it is cooked through.
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