You just need a bowl and some simple ingredients to make this super cake.
Preheat the oven to 180°C
In a large bowl mix all the dry ingredients making sure they are well integrated. Forms a hole in the center and put the eggs and oil, mix until it is all well integrated and go adding the milk little by little while you beat.
Once all mixed bake in a non-stick mold of about 20x30 cm for 18-20 minutes or until when inserting a stick it comes out dry.
Beat the egg whites or the aquafaba until point snow, which means that they have already taken consistency, while heating the honey or syrup without it boiling. Pour the hot liquid over the mounted whites and beat at high speed until it cools. Put on the cake and keep in the refrigerator.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.
** For vegan/egg-free option you can also use aquafaba, the liquid from the chickpeas (I recommend the canned one since it has the exact concentration) or Orgran type egg replacement with which you can also make meringue, in the second case follow the instructions in the box.