Preheat the oven to 350 °F / 180 °C. Bring the honey to a gentle simmer over medium heat, then remove from the heat and let it cool to about 100 °F / 38 °C.

In a very large bowl, add the egg whites. Sift the powdered sugar through a fine mesh strainer into the bowl. Using a hand mixer, whisk to stiff peaks.

In a large bowl, whisk together the egg yolks and cooled honey until frothy and more than doubled in volume.

Using a spatula, gently fold in half of the whipped egg whites into the yolks. Then fold in the second half, or if needed, transfer the yolk mixture into the larger bowl with the remaining whites. Work gently to keep as much air in the batter as possible.

Sift the flour through a fine mesh strainer over the batter. Using a spatula, gently fold until the flour is fully incorporated without deflating the mixture.

Line a 7–10 inch springform pan with parchment paper, leaving a small overhang. Spray with nonstick cooking spray and rub it evenly into the sides and corners. Pour the batter into the pan, filling it to about ½ inch (1 cm) below the top.

Firmly tap or knock the pan on the counter a few times to pop any large air bubbles.

Bake at 350 °F / 180 °C for 15–25 minutes, depending on the size of your pan. The cake should have a golden-brown top with a slight jiggle in the center. Don't open the oven before 15 minutes have passed.

Gently release the springform ring, then slide the cake (on the parchment) off the base and onto a wire rack. Cool for about 10 minutes, then slice directly through the parchment and serve warm.