Sponge cake

Break the eggs into a (metal) bowl. Place this bowl on a pan with so much boiling water that the bowl does not hang in the water (au bain-marie).

Beat the eggs with the sugar with a mixer at high speed until the volume of the beaten eggs is approximately 4x. Preheat the oven to 180ºC.

Add the honey to the egg mixture and beat for half a minute at a low setting. Sift half of the flour above and mix briefly.

Add the rest of the flour and mix again for half a minute. Not too long, because then the airiness disappears.

Pour the batter into the baking sheet covered with parchment paper and draw a zigzag line in the batter with the skewer to remove large bubbles.

Bake the cake in the middle of the oven for 12-15 minutes until the top is lightly browned. Cover the top with parchment paper, lower the oven temperature to 170ºC and bake for another 40-45 minutes. Remove the baking paper.

Test with a skewer if it comes out of the cake (if so, then the cake is done). Pour the cake out of the baking tin and immediately cover with cling film.

Turn the warm cake on a baking sheet or shelf and pack firmly in cling film. Allow to cool for at least 6 hours so that the cake becomes slightly damp.

Before serving, cut the sides tightly and divide the cake into cubes or strips. Brush the cake on the top with a layer of whipped cream and garnish with slices of strawberry.