Ingredients4 eggs3/4 cup sugar 3/4 cup self-rising flour2 tablespoons honey2 tablespoons milkPreparationStart by preheating the oven to 160ºC. Meanwhile, prepare a mold: place parchment paper on it and brush it with a little butter so that it does not stick. Heat the milk slightly and mix it with the honey. Set it aside. Take the egg whites and beat until stiff. While you beat, I added the sugar little by little until it is well integrated and a firm meringue is obtained. To this meringue, add the egg yolks, but one at a time and with enveloping movements. Add the previously sifted self-rising flour. Do it in parts and carefully, so that the dough does not lose air. Once the flour is integrated, I added the milk and honey combination, and mix it gently. I poured this preparation into the mold. Give it a few gentle taps to eliminate any air bubbles. Put it in the oven and bake until, when you touch the surface, the cake returns to its original shape. When it’s ready, remove it from the oven and unmold it by turning it over, allowing it to cool. It is good to cover it with film so that it maintains its humidity and does not crush. After a few hours, it is ready to cut and enjoy. The ideal portions are slightly thick slices, perfect to accompany with a mate or coffee.

This cake is the perfect mix of softness and sweetness. It is ideal for those moments when you want something sweet but not too heavy. The best part? It’s super easy to do! So, without further ado, get into the kitchen and enjoy!