Preheat the oven to 160°C.

For the sponge, cream the eggs and sugar together until light and fluffy. Beat in the remaining ingredients until smooth but take care not to over-beat.

Grease a Le Creuset Classic Rectangular Dish 26cm. Pour in the cake mixture and bake for 35 - 45 minutes, or until golden and just set. Remove from the oven and set aside to cool. Prick the cake with a cake skewer and drizzle warm honey over the surface to soak into the sponge while it cools.

Once the cake has completely cooled and you are ready to serve, make the marshmallow frosting. Add the ingredients to a glass bowl placed over a small saucepan of simmering water. Whisk the ingredients together with an electric hand beater for 4 - 5 minutes until thick peaks form. Remove from the heat and continue to whisk for a further 3 minutes until cooled and silky smooth. Spoon into a piping bag and pipe peaks onto your sponge. Cut into squares to serve.

Cook's note: Make your marshmallow frosting just before serving to ensure it keeps silky smooth and the peaks stay stiff.