Sponge Cake with Cream Cheese Filling
For the cake batter, beat the eggs with powdered sugar until fluffy. Add the softened butter, baking powder and flour and half of the chopped lemon balm. Line a cake tin with parchment paper and fill with the cake batter. Bake at 180°C (approximately 350°F) for 25-30 minutes, until golden brown.
Mix the double cream with sugar, honey, and remaining lemon balm until light and fluffy.
Remove the cake from the oven and cool slightly. Turn out onto a wire rack to finish cooling. Cut the cake in half horizontally and spread with the cream filling. Place the other half on top and dust with powdered sugar. To serve, cut into slices and arrange on plates.