Sift flour 2 times.

2.5 tbsp of honey mixed with 1.5 tbsp warm water. Water should not be hot!

A bit with a mixer beat the eggs, gradually add the powdered sugar (I have powdered sugar from refined sugar "Mistral"). Beat on maximum speed for about 10 minutes. In the end, keep the bowl over the hot water and whisk for about a minute. This will help to achieve a smooth texture. The egg mass should increase in volume about 3-4 times.

Add the honey and beat for about 30 seconds on low speed. Parts add the flour, whisking continuously. It will take approximately 1-1.5 minutes. Don't overdo it for a long time to beat impossible!

Pour the batter in a greased silicone form (if this form of no ordinary form lay baking paper and also grease). Shape size 22 x 11 x 7 cm. Using a toothpick, make her a zig-zag motion to get rid of air bubbles.

Put in a preheated 160 degree oven. Bake for 35-40 minutes until tender. Before you get the cake from the oven, soak a few minutes the oven door open. So the cake is easier to behind the walls. The top and bottom of the cake to grease with honey water (1 tbsp honey 0.5 tbsp of warm water). Immediately wrap the cake in plastic wrap (Yes, the cake should be hot).

Refrigerate at least 12 hours. Before serving, remove the cake from the refrigerator, it needs to be at room temperature. Refrigerate the cake can be stored up to 5 days, in the freezer up to a month.