Prepare the products: measure and sift the flour, heat the milk a little and dissolve the honey in it completely.
Measure the sugar, leave the eggs for at least 1 hour at room temperature.
Prepare a baking form with removable sides, 8 3/4″ (22 cm) in diameter, in which you'll be baking the cake. Lay it out with baking paper. Turn the oven on to 347°F (175 °C).
Break the eggs 1 by 1 in the bowl of your blender and turn it up to 4. Add the sugar in several lots with short breaks in between, blend to a very fluffy cream.
Add 1/2 the honey milk and 1/2 the flour, blend well again. Add the remaining milk and flour, blend.
Pour the mixture into the cake form and place in the preheated oven, bake 10 min. Then lower the heat to 320°F (160°C) and bake another 30 min. Turn the oven off and leave the form for 10 min. in it.
Take the form out and drop it onto the counter from a 4″ (10 cm) height to get the excess air out of it.
After 5 min. take the cake out of the form and sprinkle with powdered sugar.