Traditional Honey Cake
By The Malka Family
Part 1: Whipping the Egg Whites
5 Egg whites
3/4 cup Brown sugar
Instructions: Whip the egg whites in a large bowl. As foam begins to form, gradually add the
brown sugar in 3–4 additions. Continue whipping until a stable yet flexible meringue forms.
Measuring Cup: Standard 240 ml (1 cup)
Baking Pan: 26 cm (10-inch) round or decorative
bundt pan
Baking Temp: 170°C / 340°F (Medium heat) Baking Time: 35–45 minutes
Part 2: The Wet Mixture
5 Egg yolks
3/4 cup Honey
1/2 cup Vegetable oil
1 level tsp Ground cinnamon
Pinch of Salt
Instructions: In a separate bowl, whisk all ingredients thoroughly until smooth and uniform.
Gently fold this mixture into the whipped egg whites.
Part 3: Dry Ingredients
1.5 cups All-purpose flour
1 heaping tsp Baking powder
Instructions: Mix the flour and baking powder together. Add to the bowl in 2–3 additions, folding
gently after each addition until the flour is completely incorporated.
Baking Instructions
Preheat oven to 170°C (340°F).
Pour the batter into a greased baking pan.
Bake for 35–45 minutes. The cake is ready when it is golden-brown and a toothpick
inserted into the center comes out almost clean but moist.
Allow the cake to cool for about 15 minutes before unmolding.
💡 Pro Tips & Variations
Retaining Moisture: Honey darkens and browning speeds up quickly in the oven. Check the
cake with a toothpick starting at 35–40 minutes. It is crucial to remove it when the toothpick is
slightly moist to prevent drying.
Gentle Folding: When adding the wet mixture and flour to the whipped whites, use broad,
gentle folding motions from the center outwards to maintain the airiness of the meringue.
Nut Variation: Adding 1/2 cup finely ground walnuts/pecans to the flour mixture before
folding enhances both texture and flavor.