Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).  Line an 11x17x1-inch baking sheet with Gefen Parchment Paper.

In an electric mixer, beat egg whites on low speed until frothy; then beat in salt.  Increase speed to high and continue beating just until soft peaks form.

Reduce speed to low and add yolks one at a time, beating briefly after each addition.  Add honey and mix briefly, just until combined.

Gently fold in almond flour and baking soda.

Pour batter into prepared pan and spread evenly with a spatula.

Bake for 16 minutes or until slightly golden and cake springs back when pressed lightly with your fingertips.

Freeze cake thoroughly before assembling.  Once frozen, loosen sides and center of cake carefully with a dull knife.

Combine strawberries, honey and vanilla in a deep bowl or container and blend with immersion blender until smooth and puréed.  Set aside.

In a food processor fitted with the steel blade whip up egg until frothy.

While machine is running, add oil very slowly through the feed tube in a steady stream.  Process until thick.

Add strawberry purée and pulse until combined.

Transfer frosting to a bowl, cover and refrigerate for 2 to 4 hours to thicken before spreading.

Spread filling evenly over cake, leaving about 1/2-inch bare at one long end.  Start from the other end and roll the cake lengthwise.  Transfer rolled cake to an oblong platter, placing it seam-side down.  Serve frozen.