This is one of those sponge cake recipes you must make at home. It is super soft and made with honey, and it is a perfect cake with tea. You can make it into a layer cake, spread jam or buttercream, and enjoy. In a large mixing bowl, add eggs, sugar, and honey, then lightly whisk to combine. Add boiling water to a pot, place the bowl with the egg mixture in the hot water bath, and whisk until the mixture reaches 40 degrees Celsius.

Once the mixture is warmed, remove it from the water bath. Then, place a bowl with butter and milk in the water bath and let the butter melt slowly. Beat the egg mixture with an electric mixer on high speed for about 9 minutes or until very light and fluffy, or until when you lift the whisk, the mixture should fall slowly and form a ribbon that holds its shape for about 4 seconds.

If you don’t beat the eggs well, the cake will not rise. Sift flour into the egg mixture and gently fold it in with a spatula, once you have beaten the eggs and they have formed the structure you want to be gentle so you do not break the structure made from whipping the eggs. Fold just until you can see that all the flour is moistened and there are no lumps; it is important not to overmix this batter.

Bring the melted butter and milk mixture to the cake batter and mix it in until it is well incorporated in the batter. Lightly grease and line the bottom and sides of a round 15cm cake pan and pour in the batter then tap it on the counter a few times to remove any trapped air in the batter then bake the cake at 320 degrees Fahrenheit (160C) oven for 35 minutes. Once baked, invert the cake on a wire rack and let it cool, then serve with tea or slice and layer it with jam. Enjoy.


  • Three eggs
  • 80g (2.8Oz) granulated sugar
  • 8g honey
  • 80g (2.8Oz) pastry flour
  • 20ml milk
  • 16g (0.6Oz) unsalted butter