Preheat oven to 350°F.
Line an ungreased 13 X 9 X 2-inch pan with a sheet of parchment or wax paper cut to fit the bottom.
In a medium-size bowl, sift together whole wheat pastry flour and unbleached white flour.
In the large bowl of an electric mixer, beat egg whites until foamy.
Sprinkle with cream of tartar, and continue to beat until stiff peaks form.
In the small bowl of an electric mixer (it is not necessary to clean beaters), combine egg yolks with water.
Beat until very light.
Gradually add honey, and continue to beat until mixture nearly fills bowl.
Remove from mixer.
Stir in almond extract and lemon rind.
Use a whisk or spatula to fold flour mixture into egg yolk mixture.
Use the same whisk to fold egg-flour mixture into egg whites until no white streaks show.
Spoon batter into prepared pan.
Bake for 35 to 45 minutes, or until cake is golden brown and springs back when lightly touched at the center with a finger.
Invert cake in pan, using 2 wire racks to hold up ends of pan.
When completely cool, remove cake from pan and strip off paper.