1 3/4cunsalted butter, softened, plus extra to grease
1/8cplus 2 Tbsp honey
1 1/2cheavy cream
200g(7 oz) fresh honeycomb, chopped
Confectioners’ sugar, to dust
Preheat the oven to 325°F.
Grease 9” cake pans and line bases with parchment paper.
Place the flour, sugar and baking powder in a stand mixer fitted with the paddle attachment.
Add the butter, eggs, milk and honey, and beat for 6 minutes or until smooth and doubled in size.
Divide the batter evenly among the prepared pans and bake for 30 minutes or until the center of the cakes spring back when gently pressed.
Allow to cool in pans for 10 minutes, then place on wire racks to cool completely.
Place the cream and cream cheese in a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form, approximately 3-4 minutes.
Place one sponge cake on a serving plate. Spoon over half the cream and spread out to the edges. Scatter with half the honeycomb. Top with second sponge cake and remaining cream, spreading to edges, then scatter with remaining honeycomb. Top with final sponge cake.
Dust the cake with confectioners’ sugar and cut into pieces to serve.