6 large eggs, separated
1/2 cup granulated sugar
1/2 cup honey
2 tablespoons orange juice
1 1/4 cups all-purpose flour
1 tablespoon grated orange peel
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Honey Whipped Cream Frosting
1 cup whipping cream
3 tablespoons honey
1 teaspoon vanilla extract
Grated orange peel, for garnish
Preheat oven at 350°F (175°C).
Beat egg yolks until very light in color; gradually beat in sugar. Beat in honey and orange juice.
In a separate bowl, combine flour, orange peel, baking powder and salt; mix well. Gradually add to yolk mixture; stir until blended.
Whip egg whites until stiff but not dry; gently fold into batter.
Pour batter into ungreased 9-inch tube pan. Bake for about 45 to 50 minutes or until cake springs back when lightly touched on top. Remove from oven and invert pan on a sturdy funnel or bottle and let stand about 1 hour or until completely cool.
Meanwhile, prepare the Honey Whipped Cream Frosting. Beat whipping cream until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla.
Loosen cake from pan with thin spatula or knife blade; invert cake onto cake dish. Pipe or Spread frosting over top and sides of sponge cake. Sprinkle with orange zest.