Mizuame (Japanese starch syrup)Optional if unavailable or too watery1 tbsp
White sparkling sugarSprinkled on the bottom of the pan½ tbsp
Steps
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1
Take the eggs out of the fridge ahead of time and let them come to room temperature, about 30 minutes to 2 hours.
2
Fold and crease a sheet of parchment paper to fit the loaf pan, cutting slits at the corners, then line the pan neatly with the paper.
3
Secure the parchment edges with stainless steel clips to keep it from shifting while mixing the batter, then preheat the oven to 170°C (340°F).
4
Sprinkle the white sparkling sugar evenly over the bottom of the lined pan for a crunchy base and added moisture retention.
5
In a small bowl, combine the honey, water, and mizuame, pressing and mashing to help the mizuame dissolve—do not microwave, as you don't want to heat the syrup.
6
Sift the bread flour and set aside.
7
Crack the eggs into the stand mixer bowl, add the sugar, and whisk on high speed for about 5 minutes until the mixture quadruples in volume, turns pale yellow, and becomes thick.
8
Once the batter falls in ribbons off the whisk, reduce to low speed and gradually pour in the honey syrup, mixing for about 30 seconds until combined.
9
With the mixer on low, gradually add the sifted flour and mix for about 30 seconds until just combined, being careful not to overmix.
10
Use a silicone spatula to scrape down the sides and bottom of the bowl, gently folding the batter a few times to combine.
11
Pour the batter into the pan in one spot to minimize air pockets, tap the pan on the counter a few times, then run a bamboo skewer in a zigzag pattern through the batter to release air bubbles.
12
Place the pan on the middle rack and bake for 2 minutes, then open the oven, spray water over the batter, and gently stir the surface from both sides with an offset spatula (avoiding the sugar at the bottom)—this technique, called 'aji-ire' in Japanese, evens out the temperature and prevents cracking.
13
Repeat the cycle of baking 2 minutes then spraying and stirring for 1 minute a total of four times; on the final round, remove the clips and run the skewer through the batter again.
14
After the last water spray, bake for another 28 to 30 minutes until the cake is fully baked.
15
Remove the cake from the oven, drop the pan twice on the counter to release steam, then invert it onto a non-stick silicone mat and let it cool upside down to room temperature to prevent shrinkage.
16
Once cooled, wrap the cake immediately in plastic wrap to retain moisture, then refrigerate overnight to develop a fine, moist texture.
17
The next day, unwrap the cake, carefully peel off the parchment paper, and use a sharp bread knife to trim the crust off all sides, revealing the golden interior—wipe the knife with a damp towel after each cut.
18
Slice the cake crosswise into pieces about 3/4-inch thick, yielding about 8 to 9 slices, and serve with tea or coffee.
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