Yellow Cake



Cake Flour 300
Sugar 150
Baking Powder 15
Baking Soda 2.5
Salt 3
Butter, Soft 170
Egg Yolks 110
Honey 100
Vanilla 7
Milk 225


Lime Curd

Ingredients Grams
Lime Juice, Fresh Squeezed 200
Honey 150
Lime Zest 15
Whole Eggs 240
Butter, Soft 170



Yellow Cake

Preheat oven to 350°F. Sift the flour, sugar, baking powder, baking soda and salt. Put into a mixing bowl.

Whisk together the room temperature yolks with the honey and 4 1/4 grams of the milk and the vanilla.

With a paddle, work the softened butter into the flour mix with the remaining milk to make a paste. Add remaining liquid in two parts, scraping after each addition.

Pan in a 9×3-inch cake pan. Bake for 40 to 45 minutes.

Lime Curd

Whisk together the lime juice, honey, zest and eggs.

Place over the double boiler.

Stir periodically and cook until 180°F. Strain through chinois, mount in butter and chill.

Formulation courtesy of National Honey Board