6 large eggs at room temperature
1 cup sugar
1 cup plus 2 1/2 tablespoons bread flour
6 tablespoons honey
3 tablespoons warm water
Coat two 7 1/2″x3 1/2″ bread loaf pans with cooking spray, then line with parchment paper.
Place the eggs in a mixing bowl and whisk vigorously until combined and frothy. Add the sugar, then beat the eggs hard until the volume of the beaten eggs has increased by about 4 times and the color becomes a pale yellow. Lifting the whisk should make the mixture falls back in ribbons.
Quickly whisk together 5 tablespoons honey and 2 1/2 tablespoons warm water, then add to the egg mixture. Whisk gently until just combined. Add the bread flour in three separate batches, mixing gently between each batch until all of the flour is just incorporated. Do not overmix.
Pour the batter into both of the bread loaf pans and use a skewer to draw a zigzag through the batter to remove air bubbles. Lift the pan slightly, then drop flat onto the counter to level and release more air bubbles. Bake for 35 minutes, then open the oven door slightly ajar and bake another 3-5 minutes. When removed from the oven, the top of the cake should feel spongy.
Quickly mix together the remaining 1 tablespoon honey and 1/2 tablespoon warm water ,and brush it on top of the cake with a pastry brush. Lay out plastic wrap onto the counter, and turn the cake over onto the plastic wrap. Peel away the parchment paper, and completely wrap the cake in the plastic wrap.
Refrigerate the cake for at least 12 hours. To serve, slice the sides off the cake with a sharp bread knife, then cut into thick slices. Serve at room temperature.