Honey Sponge Cake

In a small saucepan, combine the honey and baking soda. Heat over medium heat, stirring constantly. The mixture will begin to foam, expand in volume, and darken to a beautiful amber-golden color. Then remove from heat and let the mixture cool slightly.

In a large bowl, beat the eggs with the sugar. Whip with a mixer at high speed until the mixture is fluffy, pale, and has increased in volume 3 to 4 times.

Pour the warm honey-soda mixture into the egg batter in a thin, steady stream. Beat just until combined, keeping it brief.

Pour in the vegetable oil and milk.

Sift the flour and add it to the main batter, gently folding with a spatula from bottom to top each time until no lumps remain.

Pour the batter into the prepared pans. Bake in a preheated oven at 150-160°C (300-320°F) for 40-50 minutes. Check for doneness with a wooden skewer—it should come out clean.