Preheat your oven to 320°F (160°C).

Line your baking pan with parchment paper. Cut the paper so it stands 2 inches taller than the pan walls to support the high rise.

Scatter coarse sugar evenly across the bottom parchment layer if you want a traditional bakery bottom.

Separate 2 of the eggs. Leave the remaining 4 eggs whole.

Place the 4 whole eggs, 2 egg yolks, and all the granulated sugar into a large, clean metal bowl.

Whisk with an electric hand mixer on high speed for 6 to 8 minutes.

How to tell it's ready: The volume will quadruple. It should look like pale, thick whipped cream. When you lift the beaters, the batter falling back into the bowl should form a distinct "ribbon" outline that stays visible on the surface for 3 full seconds.

In a small cup, stir the light corn syrup, honey, and warm water together until smooth.

Drizzle this syrup blend into the egg mixture and beat on low speed for 30 seconds.

Add the sifted bread flour in 3 separate batches. Use a rubber spatula to fold the flour in gently. Scoop up from the bottom of the bowl and turn over to avoid deflating the delicate egg foam. Stop mixing the moment the streaks of flour disappear.

Pour the glossy batter into your lined pan from a height of about 8 inches.

Take a wooden skewer or chopstick and draw a tight zigzag/S-pattern all the way through the batter from top to bottom.

Firmly tap/drop the baking pan onto your kitchen counter 3 times to force massive trapped bubbles out to the surface.

Place the pan into the oven and bake at 320°F (160°C) for 50 to 55 minutes.

Test the center with a toothpick; it must come out completely clean.

The second the cake leaves the oven, drop the pan once onto the counter to prevent shrinking.

Carefully lift the cake out using the parchment flaps.

While it is still steaming hot, tightly wrap the entire cake (with its parchment paper attached) in 2 layers of plastic cling wrap.

Place the wrapped bundle upside down on a flat surface or tray and store it in the refrigerator for 12 to 24 hours.