THE IMPLODING HONEY CUSTARD CAKE
This cake is great while it’s slightly warm, or at room-temperature, ok even when it’s cold (perhaps better…)!
This makes one 6 inch cake.
Ingredients: adapted from many recipes combined
3 large egg yolks, room temperature
2 large eggs, room temperature
2 tbsp (16 grams) of powdered sugar, optional
1/4 cup (87 grams) of our Upcountry Honey
4 1/2 tbsp (35 grams) of cake flour
Preheat the oven on 355ºF/180ºC.
In a stand-mixer bowl with a whisk-attachment (or large bowl with handheld mixer), whisk large egg yolks, large eggs and powdered sugar (optional) just until combined, then pause. Heat up honey in a pot over medium-low heat until it starts to simmer, then continue to let it bubble and simmer for 2 minutes (to heat up the custard and also to reduce the moisture-level slightly). Turn the stand-mixer back on medium-high speed, then slowly pour the hot honey from the side of the bowl into the eggs with the machine running. Keep whisking the eggs and honey mixture on medium-high speed until it becomes pale and thick, almost doubled in size. The correct texture of the batter is important. You should whisk just until the batter starts to leave obvious “ribbons” behind the whisk. Now, tap the bowl on the counter and use a spatula to fold the batter a few times to get rid of large air-bubbles. Sift the cake flour right into the bowl, then whisk on low-speed until the flour is completely and smoothly incorporated (scrape the bottom of the bowl if need be).
Butter and flour the interior of the cake-pan then dust off excess flour. Pour the batter into the pan, then gently tap it a few times again to eliminate large air-bubbles. Bake in the oven on the middle rack for 15 ~ 16 min. Even 1 minute will make a big difference (as some people like it runnier than others, see below)! And since every oven is sort of different, you’ll need to judge the baking-time accordingly. How I check is I gently shake the pan, and the center of the cake should wobble! If it doesn’t, it’s already over-baked.
Let the cake cool inside the pan on a cooling-rack for at least 30 min. The cake will be puffy at first then of course it’ll deflate. Good. As it should.
Photo Credit: ladyandpups.com