- STEP 1
Cream the eggs and sugar in a Kitchenaid or similar appliance, for about 4 minutes.
- STEP 2
n a small saucepan, melt the butter and milk and bring to melting point: take off the heat the minute it reaches this point, do not allow to boil.
- STEP 3
Add the flour, baking powder and vanilla to the eggs and sugar, and mix for a few seconds, then add the hot liquid, and mix once more. As I said, the mixture will be runny- but do not worry about this.
- STEP 4
Scrape the sides of your mixing bowl well, and pour the mixture into your lined and buttered tin, and bake in a preheated oven (180 degrees celsius) for 25-30 minutes. Remember always to check the inside of the cake with a skewer to see if it’s done.
- STEP 5
Remove from the oven and allow to rest in the tin for 25 minutes, then gently ease out, remove the baking parchment from the bottom of the cake. Place the sponge on a platter, plate or cake stand.
- STEP 6
To make the honey sauce, simply heat the butter and honey in a saucepan till slightly simmering. Remove from the heat.
- STEP 7
Take a skewer, and make little holes in the top of the cake, so that the sauce can seep into the cake properly. Spoon the golden buttery honey over the cake, slowly, and gently, ensuring that each spoonful is absorbed by the sponge. I reserve a little buttery honey, only a few spoonfuls, to drizzle over the top of the cream layer once I’ve decorated it.
- STEP 8
Whip the 300ml of double cream briefly- really, all of 30 seconds to a minute: you just want a spreadable consistency. Spread the honey over the top of the cake, drizzle with the golden honey sauce, and decorate, if you fancy it, with edible flowers such as Primroses or the like.