Honey Butter Pillow Cake

A light honey butter sponge cake, baked using cooked dough method, suitable to be served as a light supper😋

I happened to be using relatively small eggs for this cake, so the cake appeared to be shorter than usual 😖 Although the egg carton specified the total weight of 10 eggs was 550g, the individual egg weighed below 55g with most of them closed to 50 to 52g. Feel being cheated 😓

INGREDIENTS
All ingredients in room temperature

Omega 6 eggs weighing 50~52g each

[A]
20g unsalted butter

[B]
27g low-fat milk
5g honey 

1/2 tsp vanilla extract

[C]
30g top/cake flour 
2g corn starch

1g milk powder/corn starch

[D]
2 egg yolks

[E]
2 egg whites
Pinch of low-sodium salt
10g fine sugar
18g raw sugar/fine sugar
3g corn starch 

Pan size: 199x73x65mm paper cake pan

Directions

1. Heat Ingredient A till reaching 75 to 80℃.

2. Remove the melted butter from heat source, and fold in Ingredient C. Mix into a smooth dough without any liquid butter or loose flour can be seen.

3. Gradually mix Ingredient B mixture into the butter dough.

Followed by Ingredient D.

Mix into a smooth butter-yolk paste. Set it aside.

4. In a clean, dry and oil-free mixing bowl, beat egg whites of [E] till frothy before adding low-sodium salt, followed by both sugars.  

Beat the meringue till reaching almost stiff peak stage.

Sprinkle corn starch over and mix using an electric mixer for a few seconds.

5. Take about 1/4 of meringue to mix with the butter-yolk paste till smooth. 

Pour the mixture back to mix with the remaining meringue into a smooth batter.

6. Pour the batter into the cake pan and bang to get rid of air bubbles and level the batter.

7. Bake at lower rack of a preheated oven toaster at 150℃ for 40 minutes,  or till the cake is cooked through.

8. Dropped the cake with paper pan thrice, and invert it over a cooling rack for about 1/2 hour. 

Cut and enjoy 😊