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Preheat the oven to 325°F (165°C).
Line a 9×13-inch (23×33 cm) baking pan with parchment paper.
In a small bowl, combine milk, vegetable oil, honey, and vanilla extract. Mix until smooth.
In a large mixing bowl, beat the eggs on medium-high speed. Gradually add the sugar. Continue beating for 8–10 minutes, until the mixture becomes pale, thick, and triples in volume.
Sift together cake flour and salt. Gently fold the dry ingredients into the egg mixture in several additions. Carefully fold in the milk mixture until fully incorporated. Do not overmix.
Pour the batter into the prepared baking pan. Tap the pan lightly to remove large air bubbles. Bake for 30–35 minutes, or until the top is lightly golden and springs back when gently touched. A toothpick inserted into the center should come out clean.
Allow the cake to cool in the pan for 10 minutes. Transfer to a wire rack and cool completely. Dust with powdered sugar or decorate with whipped cream and fresh berries before serving.