• Seperate the egg whites and place the yolks in a small bowl and set a side. Then whisk the egg whites up in a mixing bowl/mixer until it's big, white and frothy. (Similar to meringue in texture and able to hold when bowl is upside down)
• You can use a hand mixer but it's much easier to mix this cake with a hands-free one.
• Start to add the ½ cup of sugar a tiny bit at a time while mixing the egg whites.
• Add the egg yolks one at a time and mix on a low speed until the yellow of the yolk completely blends into the mixture before you add the next yolk.
• When you have finished adding the yolks, start adding the sifted flour a tiny bit at a time in the same way, while still mixing. (The mixture may deflate a little during this process if you add the flour too much at a time or too quickly, but don't worry too much about it if it does, you will still have an awesome-tasting cake.)

For The Honey Mix

• Add ½ cup of honey to a saucepan with ½ cup of sugar and put over a medium heat, add 1 tbsp of baking soda and mix really well. Stir continuously until it expands in size and turns golden brown and fluffy. (The deeper the brown colour, the darker and more flavoursome the honey taste will be, but be careful not to burn it.)
• Turn off the heat and continue to stir before adding 2 tbsp of butter. Continue to stir until the butter melts in and smooth.
• Add the honey mixture to the egg mix while mixing. It's important that you do this bit before the honey mix cools down too much, as then the honey will be too hard to mix.
• Grease a 25cm diameter round cake tin with some butter and transfer the cake mixture to it.
• Place the cake in a preheated oven at gas mark 3 or 4 and bake for 20 min.
• Check that the middle of the cake is fully cooked by inserting a wooden skewer. If it comes out dry, it's done.
• Place on a cooling rack and leave to cool

For The Cream

• Whisk the butter until soft and fluffy adding the condensed milk a little at a time while whisking. This should form a soft, light and fluffy cream. (Please note, the butter is much easier to whisk when at room temperature and that this cream is NOT suitable for piping.)
• Cut the cake into 3 equal slices, then stack them up again and trim any access edges. These cake trimmings are then crumbled up small to decorate over the creamed cake.
• Generously fill each layer with cream while building up. Then spread the whole cake over with the remaining cream and decorate with cake crumbs.
• Refrigerate for 24hrs before serving.