4 egg whites
1/2 cup white sugar
2/3 cup vegetable oil
1/2 cup honey
3 eggs, beaten
1 tablespoon vanilla extract
1 cup heavy cream
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch sheet cake pan. Beat egg whites until soft peaks form. In a medium bowl, beat with sugar and oil until stiff peaks hold, then fold in honey and vanilla extract. Spread batter evenly over prepared pan.
Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool 10 minutes before removing from the pan.
To make Meringue 1/2 cup vegetable oil, whisk together egg yolks and 1 cup sugar in a small saucepan. Cook over low heat, stirring frequently, until thick, then remove from heat and stir in yolk mixture. Stir in heavy cream, 1/2 cup sugar and vanilla extract. Return the cake to the pan to cool. If desired, top with whipped cream.