Grandma'S Honey Cake - Gluten-Free Variation

Preheat oven to 150u0b0C (300u0b0F) if fan-forced, 160u0b0C (320u0b0F) if not. Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
In a large mixing bowl, start beating the egg whites (optionally add a few drops of concentrated lemon juice or a pinch of cream or tartar to strengthen the foam). Gradually add sugar, continuing to beat until the mixture is very thick (about 3 min with an electric mixer on high speed).
In a small mixing bowl, beat egg yolks until pale and creamy. Beat in the honey, oil, and optionally a piece of honeycomb the size of a tablespoon.
In a cup, combine the almond meal and cornflour and mix with a spoon until no lumps remain. Gradually beat this flour into the honey mixture.
In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to honey mixture. Beat on high speed until well combined.
Add the chopped walnuts.
Fold the honey mixture into the egg whites. Stir very carefully using a spoon until just combined; do not beat again. The batter will be thick but airy, like a mousse.
Pour batter into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
Do not open the oven immediately; turn off the heat and leave the cake for at least 10 mins in the cooling oven before removing it.
Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter. Keeps well at room temperature for several days, and magically keeps improving!