Preheat the oven to 375°F. 

In a small bowl, combine cake flour with ¼ cup of sugar. Whisk to combine and set aside. 

In a clean, electric stand mixer fitted with the whisk attachment, whip the egg whites on high until foamy. Add in cream of tartar and salt. With the mixer still on high, slowly sprinkle in 1 cup of sugar. Keep whipping until soft peaks form. Once the egg whites are holding soft peaks, stop the mixer and continue whipping by hand. 

Sprinkle the flour mixture on top of the egg whites a little at a time, and carefully fold. Drizzle the honey and vanilla on top of the egg whites and continue folding until combined. 

Carefully spoon the batter into an ungreased angel food cake or tube pan. 

Bake in a 375°F oven for 30 to 35 minutes, until the cake is light brown and springs back to the touch. 

As soon as the cake comes out of the oven, cool the cake upside down on the neck of a bottle. 

Once completely cool, run a knife around the edge of the cake and tap the pan until it releases. 

Prepare the glaze. Mix the confectioners’ sugar with the honey. Slowly add in the water until smooth and thin. Spread over the top of the cake. 

Recipe published in JOY of KOSHER with Jamie Geller magazine, Fall 2016. Subscribe Now.