RIEMcCLENNY

1. Preheat the oven to 170˚C/340˚F
2. Line parchment paper around the mold. No need to grease the mold. The batter will rise better.
3. Combine milk and butter and bring the temperature to 60˚C/140˚F, and keep it warm.
4. Fill a large bowl with lukewarm water. In a medium bowl combine egg, sugar and honey. Place this bowl over the lukewarm water. Let the mixture reach 30-35˚C(86-95˚F). By bringing up the temperature now will speed up the process later when whipping the eggs and melting the sugar.
5. Using a hand mixer at high speed, whip until you can create ribbons (5-6 minutes). Lower the speed and whip another 2-3 minutes.
6. Sift in flour and mix the batter with using a rubber spatula.(about 40 times)
7. Pour and fold in the milk and butter mixture from (3.) into the batter until smooth. (about 80 folds)
8. Pour the batter into parchment lined mold. Remove big bubbles by tapping the mold on the work surface 2-3 times.
9. Lower the oven temp to 160˚C and bake for 35min. Check if the sponge is cooked through by inserting a toothpick into the middle. If it comes out clean it’s done!
10. Pro tip: before removing the cake from the mold, drop the mold from a high place (30cm / 1ft) This shocks the sponge and prevent it from shrinking
11. Remove the cake from the mold and let it cool completely.
12. Whip the cream in a medium bowl until you get stiff peaks. Use a small offset spatula to decorate the cake as you like.
13. Enjoy!

* If you are making this, you can make the sponge cake ahead. You can put it in a fridge for 1-2 days or freeze it up to 3 weeks. If you decide to freeze it, the cake might get dry so make a simple syrup and moist the cake.