This cake deliberately sinks in the center because beaten egg whites collapse at 325°F—Japanese bakers perfected this 'failure' in 1960s Tokyo.
Sunken Honey Cake
Indulge in the delightful flavors of our Sunken Honey Cake, a fluffy masterpiece crafted with the natural sweetness of honey and whipped egg whites for that perfect airy texture. This cake, inspired by the culinary genius of Michelin-starred chef Eduardo Pellicano, is not just a treat for the taste buds but also a feast for the eyes. Get ready to impress your friends and family with this easy-to-make dessert that’s sure to become a favorite!
Prep
15
min
Cook
25
min
Serves
8
people
Level
intermediate
The Story
This Japanese castella-inspired stunner emerged when 16th-century Portuguese missionaries brought pão-de-ló sponge cake to Nagasaki, where Japanese bakers stripped away European butter and milk, leaving only eggs, honey, and flour—creating a cloud-light dessert that deliberately collapses into golden perfection, proving sometimes the best things in life are beautifully broken.
Regional Twist
In Osaka's traditional confectioneries, they substitute acacia honey for wildflower varieties and add a whisper of matcha powder to the flour, creating a subtle green hue.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 12 egg whites
- 130 g egg yolks
Pantry Items
Amounts also listed in instructions below
- all-purpose flour (to taste)
- 130 g honey
- powdered sugar (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350 °F / 180 °C. Bring the honey to a gentle simmer over medium heat, then remove from heat and let cool to about 100 °F / 38 °C.
- 2
In a very large bowl, add the egg whites. Sift the powdered sugar into the bowl. Whisk with a hand mixer until stiff peaks form.
- 3
In a large bowl, whisk together the egg yolks and cooled honey until frothy and more than doubled in volume. Gently fold in half of the whipped egg whites into the yolks, then fold in the second half.
- 4
Sift the flour over the batter and gently fold until fully incorporated without deflating the mixture.
- 5
Line a 7–10 inch springform pan with parchment paper and spray with nonstick cooking spray. Pour the batter into the pan, filling it to about ½ inch (1 cm) below the top.
- 6
Tap the pan on the counter a few times to pop any large air bubbles.
- 7
Bake at 350 °F / 180 °C for 15–25 minutes, until the cake has a golden-brown top with a slight jiggle in the center.
- 8
Gently release the springform ring, slide the cake off the base onto a wire rack, cool for about 10 minutes, then slice and serve warm.
💡 Pro Tips
- ✓Cool honey to exactly 100°F before mixing with egg yolks because temperatures above 140°F will coagulate the proteins and create lumpy, curdled mixture instead of smooth emulsion.timing100°F
- ✓Sift powdered sugar directly into egg whites before whipping to prevent sugar crystals from puncturing air bubbles and reducing meringue volume by up to 30%.technique30% volume reduction
- ✓Fill springform pan to only ½ inch below rim because this honey cake will rise 40-50% during baking due to steam expansion from high moisture content.technique½ inch clearance
- ✓Tap filled pan 3-4 times on counter to release air bubbles larger than 2mm, which create tunnels and uneven texture in the delicate honey cake structure.technique3-4 taps
- ✓Bake until center has slight jiggle at 200-205°F internal temperature because the residual heat will finish cooking while maintaining the signature sunken, fudgy texture.timing200-205°F
Share this recipe
Prep
15
min
Cook
25
min
Serves
8
people
Level
intermediate
Share this recipe
This cake deliberately sinks in the center because beaten egg whites collapse at 325°F—Japanese bakers perfected this 'failure' in 1960s Tokyo.
Sunken Honey Cake
Indulge in the delightful flavors of our Sunken Honey Cake, a fluffy masterpiece crafted with the natural sweetness of honey and whipped egg whites for that perfect airy texture. This cake, inspired by the culinary genius of Michelin-starred chef Eduardo Pellicano, is not just a treat for the taste buds but also a feast for the eyes. Get ready to impress your friends and family with this easy-to-make dessert that’s sure to become a favorite!
The Story
This Japanese castella-inspired stunner emerged when 16th-century Portuguese missionaries brought pão-de-ló sponge cake to Nagasaki, where Japanese bakers stripped away European butter and milk, leaving only eggs, honey, and flour—creating a cloud-light dessert that deliberately collapses into golden perfection, proving sometimes the best things in life are beautifully broken.
Regional Twist
In Osaka's traditional confectioneries, they substitute acacia honey for wildflower varieties and add a whisper of matcha powder to the flour, creating a subtle green hue.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 12 egg whites
- 130 g egg yolks
Pantry Items
Amounts also listed in instructions below
- all-purpose flour (to taste)
- 130 g honey
- powdered sugar (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350 °F / 180 °C. Bring the honey to a gentle simmer over medium heat, then remove from heat and let cool to about 100 °F / 38 °C.
- 2
In a very large bowl, add the egg whites. Sift the powdered sugar into the bowl. Whisk with a hand mixer until stiff peaks form.
- 3
In a large bowl, whisk together the egg yolks and cooled honey until frothy and more than doubled in volume. Gently fold in half of the whipped egg whites into the yolks, then fold in the second half.
- 4
Sift the flour over the batter and gently fold until fully incorporated without deflating the mixture.
- 5
Line a 7–10 inch springform pan with parchment paper and spray with nonstick cooking spray. Pour the batter into the pan, filling it to about ½ inch (1 cm) below the top.
- 6
Tap the pan on the counter a few times to pop any large air bubbles.
- 7
Bake at 350 °F / 180 °C for 15–25 minutes, until the cake has a golden-brown top with a slight jiggle in the center.
- 8
Gently release the springform ring, slide the cake off the base onto a wire rack, cool for about 10 minutes, then slice and serve warm.
💡 Pro Tips
- ✓Cool honey to exactly 100°F before mixing with egg yolks because temperatures above 140°F will coagulate the proteins and create lumpy, curdled mixture instead of smooth emulsion.timing100°F
- ✓Sift powdered sugar directly into egg whites before whipping to prevent sugar crystals from puncturing air bubbles and reducing meringue volume by up to 30%.technique30% volume reduction
- ✓Fill springform pan to only ½ inch below rim because this honey cake will rise 40-50% during baking due to steam expansion from high moisture content.technique½ inch clearance
- ✓Tap filled pan 3-4 times on counter to release air bubbles larger than 2mm, which create tunnels and uneven texture in the delicate honey cake structure.technique3-4 taps
- ✓Bake until center has slight jiggle at 200-205°F internal temperature because the residual heat will finish cooking while maintaining the signature sunken, fudgy texture.timing200-205°F