Baumkuchen (Japanese-Style Layered Ring Cake)

Instructions

1. Prepare the core: wrap a 1-inch (2.5 cm) wooden dowel or the handle end of a straight rolling pin, about 12 inches (30 cm) long, in two layers of foil and brush the foil lightly with some of the neutral oil.
2. In a bowl, whisk the eggs, granulated sugar, honey and vanilla extract until pale and slightly thick, about 2 minutes. Whisk in the whole milk and the melted unsalted butter.
3. Sift the cake flour and baking powder over the egg mixture and whisk just until smooth. The batter should pour like thick cream. Let it rest 10 minutes.
4. Heat the pan over low heat and wipe it with a paper towel dipped in neutral oil. Pour in about 3 tablespoons (45 ml) of batter and tilt to coat the pan thinly. Cook until the top is mostly dry and the underside is golden, 1 1/2 to 2 minutes.
5. Set the core at the edge of the layer nearest you and roll the layer around it, pressing gently, then push the roll to the far end of the pan. Wipe the empty part of the pan with oil, pour in another 3 tablespoons of batter, lift the roll so batter runs under it, and cook until the top is nearly dry, about 1 1/2 minutes.
6. Roll the cake back toward you over the new layer so it wraps around the cake. Repeat, oiling lightly when needed, until all the batter is used, about 14 to 16 layers and 35 to 40 minutes. Keep the heat low so each layer turns golden, not dark.
7. Set the cake, still on its core, across a deep dish so it hangs free and let cool 20 minutes. Carefully twist and slide out the core and let the cake cool completely, about 20 minutes more.
8. Stir the powdered sugar and water into a thick, smooth glaze. Brush it thinly over the outside of the cake and let it set until dry to the touch, about 15 minutes. Trim the ends and cut into 10 rings.