Preheat the oven to 425 degrees F (220 degrees C) and place a 10-inch tube pan inside.

Beat egg whites with salt in a glass or metal bowl until foamy. Add cream of tartar and beat until egg whites stand in peaks. Gradually add honey while beating continually until stiff peaks form.

Sift flour and white sugar together. Fold 1/3 of the flour mixture into the egg whites gently with a spoon, repeating twice to fully integrate. Stir vanilla extract into the batter.

Remove the hot tube pan from the oven, pour the batter into the pan, and thump it several times to break air bubbles in the batter.

Bake for 22-25 minutes until golden and the top springs back when lightly pressed. Cool in the pan on a wire rack for at least 2 hours.