Mix honey with butter and then blend in half of the sugar, beat until light and smooth.

Separate eggs, beat yolk into batter mixture gradually with remaining sugar. Beat until smooth. Sift flour and baking powder and fold into the egg mixture. Leave to stand for 15 minutes. Whisk egg whites until fairly stiff and fold into mixture.

Line the bottom of a baking tin with grease-proof paper, and grease lightly. Line the sides with thin cardboard to aid steam in reaching all round the cake evenly. Pour the batter and steam over rapidly boiling water for 40-45 minutes. Sponge is ready.