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Recipe details are AI-generated from the video and may contain errors — for reference only.
Line the wooden cake frame with 3 sheets of baking paper and folded printing paper, making sure the bottom and all four sides are neatly covered.
Watch out
The paper must fit tightly against the inner walls of the wooden frame, otherwise batter may leak through gaps.
In a glass bowl, combine 300g egg yolks and 7g brandy. Whisk manually until fully incorporated.
Watch out
Mix until smooth and uniform
do not whip the yolks into a fluffy pale state
Squeeze fresh lemons using a juicer, then strain through a mesh sieve to collect 40g of clear lemon juice.
Watch out
Be sure to strain out pulp and seeds to keep the cake batter smooth.
Pour 440g egg whites into the stand mixer bowl and add 400g fine sugar. Stir manually first, then attach to the mixer and stir on low speed until sugar is fully dissolved.
Watch out
The mixer bowl and whisk must be completely clean and oil-free, otherwise the egg whites won't whip.
Set a sieve over a piece of parchment paper. Add 240g bread flour and 80g cake flour, then sift thoroughly.
Watch out
Sift thoroughly to eliminate lumps so the cake crumb will be smooth.
Turn mixer to medium speed (speed 8) and whip the egg whites until glossy and smooth, reaching soft to medium peaks. Test density with a 100ml cup; the ideal weight is 26g/100ml.
Watch out
Do not whip to stiff peaks, or the cake will over-expand and collapse, leaving a dry crumb.
Reduce mixer to low speed and slowly pour the prepared egg yolk mixture into the meringue. Mix until evenly light golden yellow.
Watch out
Keep mixer speed low and pour slowly to prevent deflating the meringue.
Be careful of hot surfaces when handling the warmed saucepan.
In a small saucepan, combine 60g honey and 40g strained lemon juice. Heat over low heat on a stove, stirring with a whisk until the thermometer reads 50°C–60°C, then remove from heat.
local_fire_departmentLow heat, warm to 50°C–60°CWatch out
Keep temperature strictly between 50°C–60°C
if too hot, it will curdle the eggs
With the mixer running on low speed, slowly pour the warm honey-lemon mixture along the edge of the bowl into the batter. Mix on low speed until combined.
Watch out
Pour slowly down the side of the bowl
do not dump it all into the center
With the mixer on low speed, add the sifted flour mixture in batches. Once dry flour disappears, stop the machine. Scrape the sides and bottom with a rubber spatula and gently fold manually until smooth. Test density with a 100ml cup; target around 50g/100ml.
Watch out
Do not over-mix during manual folding, or gluten will develop and spoil the tender texture.
Pour the batter into the lined wooden frame from a slight height. Spray a light mist of water on the surface, then use a scraper card to smooth the top and pop large air bubbles.
Watch out
Use a light hand when scraping the surface so you don't tear the lining paper underneath.
Place the wooden frame baking tray on the lower rack of a preheated 180°C (356°F) oven. Bake for 30 minutes until the surface rises and turns an even golden brown.
local_fire_department180°C (356°F) for 30 minutesWatch out
Do not open the oven door during the first half of baking to prevent the cake from collapsing.
Always wear heat-resistant oven mitts when handling hot baking trays to avoid burns.
Pull out the oven rack and quickly cover the top of the wooden frame with an inverted metal baking tray. Reduce temperature to 170°C (338°F) and bake for another 30–40 minutes until cooked through.
local_fire_department170°C (338°F) for 30–40 minutesWatch out
Covering prevents scorching and traps moisture
work quickly so the oven doesn't lose too much heat
The wooden frame and trays are extremely hot; wear oven mitts during unmolding.
Wear oven mitts to remove the cake from the oven. Remove the top lid, lift the wooden frame, and unfold the side paper. Cover the top with parchment paper and a tray, flip the cake upside down, peel off the bottom paper, trim the rough edges, and cut into neat rectangular slices.
Watch out
Use a long serrated knife and wipe the blade clean between cuts for neat, slick slice surfaces.
