Heat the oven to 350F (175C).

Beat eggs in a stand mixer, adding sugar in 3 parts over about 10 minutes.

Mix milk and honey in a separate bowl, then heat to lukewarm until the honey melts.

Sift the bread flour and set aside.

Add half of the milk mixture to the egg mixture and mix for a few seconds. Add half of the bread flour and mix. Add the rest of the milk and honey, and mix, then lastly add remaining bread flour and mix for 2-3 minutes. Give a good mix by hand with spatula.

Line a 9"X9" (23cmX23cm) baking pan with parchment paper. Pour the cake batter in the pan (if you have leftover batter, bake in another small container). Bake at 350F (175C) for 10 minutes, then lower the temperature to 320F (160C) and bake another 30-40 minutes. Cover the top with aluminum foil if it is browning too much too soon.

Take the cake out from the oven and immediately drop the pan from a height of about 5" (12.5cm) to release the air in the cake to avoid collapsing.

Spread plastic wrap on a flat surface, cool the cake top side down on the plastic. Wrap it with plastic after it has completely cooled.