In a medium saucepan, add the sugar, butter and honey; cook till sugar & butter melt, stirring occasionally.
Once the sugar melts remove the pan from heat and when it's still hot, add the beaten eggs in a slow steady stream while whisking vigorously until all the eggs are incorporated.
Add the baking soda and mix until no lumps remain. Then fold in the flour, ½cup at a time, until the dough comes together into a soft ball and does not stick to the hands.
Cut the dough into 8 equal pieces and while still warm start rolling.
On a floured surface, roll each piece into a thin circle — about 6″~7″ diameter. Use a 6″ round plate to cut out perfect circles. Save the scraps to make crumbs for the cake. Pierce holes on the rounds with a fork to prevent bubbling.
Place the cut rounds on the baking sheets and bake for 4~5 minutes or until golden. Remove onto a wire rack and cool completely before stacking. Repeat with the remaining layers.