• 6 eggs, at room temperature
• 1 cup caster sugar
• 2 tblsps honey
• 1 cup self-raising flour
• ½ cup plain flour
• 1 tsp mixed spice
• ½ tsp ground ginger
• 2 tblsps boiling water
• 300ml tub thickened cream
• 1 tblsp honey
• 1 tsp vanilla bean paste
Grease two 20cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
Place eggs, sugar and honey in a large bowl of an electric mixer fitted with the wire whisk attachment. Beat for about 5 to 7 minutes, or until thick and creamy.
Sift combined flours and spices twice, onto a sheet of baking paper. Sift again over egg mixture. Add water. Gently fold to combine. Do not stir. Divide evenly between prepared pans.
Cook in a moderate oven (180ºC) for about 20 to 25 minutes, or until edges have shrunk away from sides of pans. Immediately turn out onto wire racks lined with greased baking paper to cool down.
To make honey cream, beat all ingredients in clean bowl of a mixer, using wire whisk attachment, until soft peaks form in the bowl.
Sandwich the sponges together with cream. Dust with sifted icing sugar. Serve with honey, if desired.