FRESH HONEYCOMB AND CREAM SPONGE CAKE

There's nothing quite as simple or impressive as a tall sponge filled with whipped cream and fresh honeycomb.

INGREDIENTS

• 400g self-raising flour, sifted
• 400g caster sugar
• 2 tsp baking powder
• 400g unsalted butter, softened, plus extra to grease
• 8 eggs
• 1/3 cup (80ml) milk
• 50g honey
• 1 1/2 cups (375ml) pure (thin) cream
• 220g mascarpone
• 200g fresh honeycomb (from selected grocers), chopped
• Pure icing sugar, to dust

• METHOD

  • 1
    Preheat the oven to 170°C (fan-forced). Grease 3 x 20cm shallow cake pans and line bases with baking paper.
  • 2
    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.
  • 3
    Divide the batter evenly among the prepared pans and bake, swapping pans halfway, for 25 minutes or until the centre of the cakes spring back when gently pressed. Allow to cool in pans for 10 minutes, then place on wire racks to cool completely.
  • 4
    Place the cream and mascarpone in a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form.
  • 5
    Place 1 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.
  • 6
    Dust the cake with icing sugar and cut into pieces to serve.