If you got the proper temperature, the cake should rise very slowly (if it rises too quickly, the temperature is likely to be too high and you should set it lower next time). After 45-60 minutes, the cake’s surface will turn into a dark yellow color. You can prepare a piece of aluminum foil (poke some small holes on it to keep the cake’s surface from getting too moist). When the cake turns into a dark yellow color, quickly open the oven and place the foil above the cake. Continue baking; you can test the cake after at least 60-65 minutes. The cake is perfectly baked if it fully rises and springs back if you gently press on it with your finger.

Once the cake is baked, turn off the oven, slightly open the oven door and leave the cake inside for about 15 minutes. The cake might shrink a little bit and pull away from the sides of the pan. Now you can take it out of the pan, remove the parchment paper at the bottom and let the cake completely cool on the rack. You can prepare a mixture of honey and warm milk to brush on top of the cake.

Once the cake is taken out from the oven, it will shrink quite a bit – which is completely normal. The perfect cake should not collapse or be overly moist; it should be in good size and shape, moist inside yet spongy, soft, and free of large air bubbles.

You can now brush the honey-milk mixture onto the cake. Store the cake in the fridge and serve within 1-2 days. If the cake is baked in a small pan, you can serve it right after it is baked.