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Yellow Cake
| Ingredients | Grams |
| 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 |
Method
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
