Begin by preparing a stand mixer fitted with a whisk attachment. Crack the eggs into the mixing bowl and add the granulated sugar. Whip the mixture on high speed for 6 to 8 minutes until it becomes pale, voluminous, and mousse-like in texture. The batter should thicken and appear creamy, resembling a smooth custard base.

Meanwhile, preheat your oven to 315°F (157°C). Prepare an 8x8-inch metal baking pan by lightly coating it with nonstick spray. Line the base and all sides with parchment paper, ensuring the parchment extends at least an inch above the rim—this allows room for the cake to rise without spilling over.

In a separate small bowl, combine the honey, warm water, vanilla extract, and salt. Stir until the honey is fully dissolved and the mixture is smooth.

Reduce the mixer speed to low and slowly incorporate the honey mixture into the whipped eggs. With the mixer still on low, gradually sift and fold in the cake flour. Mix only until the flour disappears—avoid overbeating to preserve the batter’s lightness.

Carefully pour the finished batter into the prepared pan. Gently tap the pan once or twice on the counter to release any large air bubbles, being cautious not to deflate the airy batter.

Place the pan in the center rack of the preheated oven. Bake for approximately 45 minutes, or until the top turns a rich golden brown and develops a puffed, domed surface.

Once baked, lift the cake out of the pan using the edges of the parchment paper. While still warm, gently remove the parchment and wrap the cake tightly in plastic wrap. This step traps moisture inside, encouraging a soft, tender texture throughout the loaf.

Allow the cake to cool completely at room temperature while wrapped. For optimal texture, keep the cake wrapped for several hours or overnight—up to 24 hours enhances the delicate crumb.

To serve, use a serrated knife to trim the browned edges from each side. Slice the cake down the center to form two even loaves, then cut each loaf into uniform pieces between ½ to 1 inch thick. The result is a soft, golden sponge cake with an ultra-moist interior and a delicate, slightly chewy bite.