Preheat oven to 350 degrees F.

Grease and sugar one 9-inch tube pan or one 8 to 10-cup fluted tube or bundt pan . Shake pan to remove excess sugar. Sift cake flour, baking powder, baking soda , ground ginger , cinnamon , cloves and salt together twice. In a large bowl beat butter until creamy. Gradually add honey and 1/4 cup sugar and beat on high speed until well mixed, for 2 to 4 minutes. Beat egg yolks in 1 at a time. Reduce speed to low and add the flour mixture in 3 parts, alternating with the sour cream in 2 parts. Beat until smooth, scraping down sides of bowl as necessary. In another large bowl beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating on high speed, until stiff. Gently fold egg whites into batter .

Pour into pan and bake until tester comes out clean, about 40 to 45 minutes. Let cool in the pan on a rack for 10 minutes and then invert onto the rack and allow to cool completely.

Serve topped with whipped cream and garnished with mint and powdered sugar .

Whip ingredients with hand-held or stand mixer until thick.

Yield: 1 (9-inch) tube cake, serving 10 to 12