The recipe is calibrated for a pan no bigger than 16 cm, ideally rectangular or square. If your pan is larger, scale the ingredients up two to three times.

Whip the room-temperature egg whites with a mixer into a light foam - about 30 seconds.

Add the sugar in parts and whip on medium speed for 4-5 minutes.

Add the yolks and whip for another minute on medium speed. Then add the flour and whip for one more minute.

Stir the honey into the hot water, pour the mixture into the batter and whip once more for a minute.

Line the bottom of a springform pan with a round of parchment and pour the batter through a sieve, using a spatula to push the mixture through the holes so it settles evenly.

Bake in a preheated oven for 40 minutes.

Take out the pan and let the sponge cool completely, then unmold it, remove the parchment, and place on a serving plate.

Serve the finished sponge as is or use it as a cake base. Enjoy!