Honey Sponge Cake

Preheat the oven to 170ºC conv /150ºC fan. Grease and line 2 18cm spring-form round cake tins with baking parchment.

Using an electric whisk or food mixer beat the butter and honey together until well combined and light.  Sift together the flour and bicarbonate of soda before setting aside.

Crack the eggs into the mixture one at a time, mixing well after each addition and ensuring the sides of the bowl are scrapped down. If the mixture looks like it’s going to split add in a spoon of the weighed out flour and mix again.

Finally sift in the remaining flour and fold gently with a metal spoon until well combined.

Divide the mixture between the 2 tins and smooth the tops. Place into the center of the preheated oven and bake for approx. 25- 30 minutes or until the sponge springs back when pressed gently in the center. Leave to cool on a rack.

Once cool pour the crème fraiche into a clean bowl and whisk until you have soft peaks. Gently fold in the honey to taste and set aside. 

Place one half of the sponge onto the desired serving plate and gently spread over the honey crème fraiche, (reserving a spoonful for the top) don’t spread right to the edges or it will spill out once you put the top on. Arrange the fresh fruit on top of the cream and gently place the other sponge on top. Decorate the top as desired before serving.