Preheat the oven to 350°F (175°C). Cut 4 pieces of parchment paper, overhanging an inverted 18″ by 13″ baking sheet.
In a large bowl, beat the eggs and honey for 2 minutes until well combined.
Dissolve the baking soda in the white distilled vinegar, then add it to the egg mixture along with the flour. Mix until smooth.
Spread 1/2 cup of the batter onto an inverted baking sheet covered with parchment paper. Spread as thinly as possible to reach the corners of the baking sheet.
Bake each layer for 7 minutes, making 4 layers total. Cool completely.
Peel off the parchment paper and cut out 2 circles from each cake layer using a 7-8″ plate (you should have 8 round layers). Save the leftover scraps for decoration.
In a bowl, combine the Cool Whip and sour cream to make the frosting.
Spread the frosting generously over each layer and stack them. Frost the sides and top of the cake as well.
Crush the reserved cake scraps and use them to garnish the top and sides of the cake.
Refrigerate the cake for at least 1 hour, or overnight, to allow the flavors to meld together before serving.