What to do

• Prepare the Egg Mixture: In a heatproof bowl, whisk together the eggs, honey, and caster sugar. Place the bowl over a saucepan of simmering water and gently heat the mixture to 40°C (104°F) while constantly stirring to prevent the eggs from cooking.
• Whip the Egg Mixture: Transfer the warmed mixture to a stand mixer. Beat on high speed for about 4 minutes until the mixture thickens and forms a ribbon when the whisk is lifted (it should hold a pattern briefly). Reduce to low speed and continue mixing for another 2 minutes until the texture is silky and smooth.
• Fold in the Dry Ingredients: Sift the plain flour and corn flour together twice. Gradually fold the dry ingredients into the egg mixture with a spatula, being careful not to deflate the batter.
• Prepare the Coffee-Butter Mixture: In a small saucepan, melt the butter over low heat. Remove from heat and mix in the milk and instant coffee powder until fully dissolved. Add a small portion of the batter to the coffee mixture and gently combine.
• Combine the Batters: Pour the coffee-butter mixture back into the main batter and fold gently to incorporate, being careful to maintain the airy texture.
• Prepare the Cake Tin: Line a cake tin with baking paper to make it easier to remove the cake. Preheat your oven to 240°C (464°F) for 3 minutes.
• Bake the Cake: Pour the batter into the prepared tin and bake at 150°C (302°F) for 33 minutes, or until a skewer inserted into the center comes out clean.
• Cool and Decorate: Wait for the cake to cool down, then slice into layers for decoration, or frost and decorate as desired. (Ensure the cake is completely cool before applying cream or decorations to prevent melting or collapsing).