Prepare the pan and oven

• Line the loaf pan with baking paper, leaving the sides high.
• Preheat the oven to 160 °C and place a larger baking tray inside for a water bath.

Warm the liquids

• Gently warm the milk, oil and honey in a saucepan until just hot, not boiling.
• Remove from the heat and stir in the vanilla extract and salt.

Make the yolk batter

• Whisk the egg yolks in a bowl, then slowly pour in the warm milk mixture while whisking.
• Sift in the bread flour and fold until the batter is smooth and lump-free.

Whip the egg whites

• Beat the egg whites with the hand mixer until foamy.
• Add the sugar gradually and whip to soft, glossy peaks.

Fold the batter

• Fold a third of the meringue into the yolk batter to loosen it.
• Gently fold in the remaining meringue in two additions, keeping the air in.

Bake in a water bath

• Pour the batter into the lined loaf pan and tap it on the counter to remove air bubbles.
• Set the pan in the water bath and bake at 160 °C until golden and springy.

Cool and serve

• Remove the cake from the pan and peel off the baking paper.
• Let it cool on a rack, then slice and serve.