Beat the eggs and sugar in a bowl with an electric beater until soft peaks form.

Then, add milk, corn oil, and honey and mix well.

Next, mix in low-gluten flour by sifting it first through a sieve. This separates large bits to create a smoother texture.

Flip and mix the batter thoroughly using a silicone rubber spatula.

Pour the mixture into an 8-inch mold and preheat the oven. Before baking the cake, give the cake mold a few drops on a flat surface to remove air bubbles and flatten the batter.

Set the oven to 120°C (248°F) with both upper and lower heat sources activated, and bake for 30 minutes. You will know the cake is cooked with the toothpick insertion technique. Insert the toothpick in the center, remove it, and check if it comes out clean. If it comes out with batter residue, then it means the cake is not yet fully cooked.

Once the cake is cooked, let it cool and remove from the mold.

After letting it cool, you can slice the cake without tearing it. If you cut the cake while still warm, cutting it may not be smooth.