5 lg. eggs, separated
3/4 c. honey
1 c. sifted all-purpose flour
2 tsp. vanilla or lemon extract
1/2 tsp. salt
1/2 tsp. cream of tartar
1/4 c. sugar

Heat oven to 325 degrees. In mixer bowl, beat egg yolks on high until thick and pale. In small pan, bring honey to boil; add yolks slowly, pouring in a thin stream, continuing to beat at medium speed and scraping sides of bowl as needed.

While mixing at low speed, sprinkle in flour a little at a time. Blend thoroughly and add vanilla. In a separate bowl, beat whites until frothy. Add salt and cream of tartar; continue to beat until whites hold soft peaks. Sprinkle in sugar slowly, beating until very thick and glossy. Fold meringue lightly into the cake batter.

Turn batter into an ungreased 10 x 4 tube pan; gently smooth top surface. Bake for 45 minutes or until cake tests done. Cover top of cake lightly with foil after 30 minutes to prevent excess browning. When done, cake will pull away from sides of pan. Let cool in pan for 15 minutes before turning out onto cake rack to cool.

HONEY GLAZE:

1 c. sifted 10X sugar
1 tbsp. honey
1 tbsp. cream

Mix all ingredients. Spoon glaze over top of cake, letting glaze run down sides.