1.Preheat oven to 180°C (160°C fan forced). Grease 25cm x 30cm (10 inch x 12 inch) swiss roll pan, line base with baking paper (parchment), extending paper 5cm (2 inches) over long sides.
2.Beat eggs and ⅓ cup of the sugar in small bowl with electric mixer about 10 minutes or until thick and creamy.
3.Meanwhile, triple-sift cornflour, custard powder, spice, cream of tartar and soda onto baking paper. Sift flour mixture over egg mixture, fold ingredients together. Spread mixture into pan, bake 10 minutes.
4.Place a piece of baking paper cut the same size as the pan on bench, sprinkle evenly with remaining sugar. Turn cake onto sugared paper, peel lining paper away. Cool.
5.Beat cream and honey in small bowl with electric mixer until firm peaks form.
6.Cut edges from all sides of sponge then cut widthways into three rectangles. Place one piece of sponge on plate, spread with half the cream mixture. Top with second piece of sponge and remaining cream. Finish with remaining sponge and dust with sifted icing sugar.
It is fine to use just one 300ml carton of cream for this recipe.Note