Beat egg whites at highest speed with whisk attachment until light and frothy. Gradually add in the honey and continue to beat until stiff peaks form.
Pour the batter into a bundt pan in layers to prevent any large air pockets in the middle of your cake. Bang the bottom of the pan against your counter to remove any remaining air pockets.
Place cake pan into a larger baking pan. Pour 1/2 inch of water into the larger pan. Bake for about 15 min at 350°F. Check after 15 min, but don't open the oven door.
Without opening the oven door, turn off the oven and let the cake continue to cook for 30 minutes with the oven door shut.
After 30 min remove the cake from the oven. Let it cool in the water bath for 10 min, then remove and continue to cool. Once cooled, flip cake over onto a plate.