Jam Layered Honey Cake

Honey Sponge Cake

1. Preheat the oven to 350°F. Beat the eggs with the sugar until it triples in volume.
2. Add the honey and beat again to combine.
3. In a small dish, combine the lemon juice with the baking soda. Add the baking soda mixture to the egg mixture and fold to combine.
4. Use a spatula and fold in the flour in thirds. Be very gentle with the batter, so you don't over mix it and lose the fluffiness.
5. Divide the cake batter between two 9-inch cake pans. Bake in the preheated oven for 30 minutes. Use a toothpick to check for doneness. When the inserted toothpick comes out clean with no wet batter, the cake is done.
6. Allow to slightly cool, then slice each cake into two layers and spread some jam on one side of each layer.

Jam Layered Honey Cake Cream

1. To prepare the cake cream, beat the softened cream cheese with powdered sugar.
2. Beat until the mixture is smooth and has no lumps. Add the whipping cream and beat until the cream is firm.

Assembling Jam Layered Honey Cake

1. Apply cream to the cake between each layer.
2. Apply the remaining cream on the outside of the cake.
3. Decorate the cake as you wish. I cut a thin slice from one layer of the cake and turned it into crumbs, which later used to decorate the sides of the cake.
4. It's best to serve the cake after it sits overnight soaking with the cream.