Step 1

Preheat oven 350° F. Cut 4 pieces of parchment paper, overhanging an inverted 18" by 13" baking sheet.

Step 2

Beat the eggs and honey (about 2 min.) Add the baking soda dissolved in 1 Tbsp vinegar and flour. Mix well.

Step 3

Spread 1/2 cup of batter onto an inverted baking sheet covered with parchment paper. Spread the mixture as thin as possible reaching the corners of the baking sheet. Bake each layer for 7 minutes (makes 4 layers total.)

Step 4

Peel off the parchment paper and cut out 2 circles from each cake layer using an 8" plate (makes 8 layers total.)

Step 5

Place the scrap pieces into a baking sheet. Bake for 5-8 minutes for the crumbs to dry out. Transfer to a zip-lock bag and crush the crumbs finely.

Step 6

To make the cream; mix together the cool whip and sour cream. Spread over each layer and frost sides and top. Garnish cake with crumbs and refrigerate overnight.