HONEY SPONGE CAKE

I adapted this recipe for sweetening with honey instead of sugar. This cake is really good!

5 eggs, at room temperature
1 C unbleached all purpose flour, sifted
1/8 tsp. salt
1/2 cup honey
1-2 tsp. pure vanilla extract

Combine flour and salt, mixing well. Separate eggs. Beat yolks for about 5 minutes. Beat egg whites just until soft peaks form. Add vanilla. Drizzle in honey while beating. Continue to beat for 1-2 minutes, just until stiff peaks form; avoid overbeating. Fold in flour 1/4th at a time. Fold in beaten yolks. Pour into ungreased tube pan. Bake in 325F pre-heated oven for 1.25 hours or until done. Your cake may cook more quickly, so it's a good idea to check for doneness after it's cooked for 45 minutes. Carefully invert cake pan, on a bottle or on the cake pan's "feet", for cooling. Serve & enjoy!

NOTE: Freeze any cake that won't be eaten in a day.

5 eggs------------400 calories
1 C flour---------400 calories
1/2 C honey----480 calories
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1 cake------------1,280 calories
1/12 cake--------128 calories