Lightly grease or spray an 8-inch square 2-quart glass baking pan.

In a large mixing bowl with mixer at high speed, beat egg whites until foamy. Gradually beat in 1/4 cup sugar and salt, beating until stiff peaks form.

In another bowl, beat yolks with 1/2 cup sugar and vanilla on high speed. Beat for about 3 to 5 minutes, until very thick and pale in color.

On large sheet of parchment paper or a silicone sheet, combine the remaining ingredients.

Pour yolk mixture over egg whites, gently fold in. Add pecan mixture and fold in gently. Pour batter into greased pan.

Bake in preheated oven for 45 minutes, or until a wooden pick inserted in center comes out clean.

Remove from oven and pour hot honey syrup over hot cake.

Combine ingredients in a saucepan. Heat, stirring until sugar dissolves. Continue cooking, stirring constantly, until mixture boils.

Makes one (8-inch) cake.

Variation: Add lemon peel and lemon juice or lemon Jello to flavor syrup for a Lemon Drizzle Cake.

Submitted by: Alex