First, add sugar to the egg yolk, mix well. Then add in honey, milk and vegetable oil and mix well. Sieve in flour and gently mix well until homogenous. Set aside. Preheat the oven to 170C.

In separated bowl, beat the egg white over low speed using a hand mixer for 1 min. Then add in one-third of the sugar and continue to beat the egg in high speed. Add the remaining sugar in the process. Beat the egg until peaks are fromed.

Now, transfer one-third of the egg white to the egg yolk, mix well until combine. Then gently fold in the remaining egg white into the egg yolk mixture. Try not to break the foam of the egg white.

When the mixture is ready, transfer the batter into an 18cm cake tray. Gently drop the tray to remove excess air bubbles. Bake the to cake in a preheated oven for 50 min or until cooked.

When the cake is done, put the cake upside down on a cooling rack. Let it cool completely in the tray. Meanwhile, add sugar to the whipped cream and beat the cream until peaks form.

Slice the cake into 2 layers, put the cream in the bottom layer and combine the layers together. Use cream to cover the whole cake and decorate it with silver balls and mint leaf.