Cake
Preheat the oven to 200 degrees C.

In a large bowl beat the sugar and eggs together until white. Add the flour and continue to mix until well combined.

Melt the butter in a frying pan, add the honey and baking soda. Stir continually over a low heat until the mixture foams up, thickens and turns light brown in colour.

Pour the mixture into the batter and beat to combine.

Line the inside of a deep rectangular baking tray, approximately 28 x 33cms, with baking paper or foil. Pour the batter into the baking tray and spread out evenly.

Turn the oven down to 180-150 degrees C and place the baking tray into the middle shelf. Bake for 15 to 20 minutes. Check the cake by inserting a skewer into the middle of the cake. It will be cooked when it comes out from the cake clean, with no uncooked mix stuck to the skewer.

Remove from the oven when cooked and set aside to cool

Filling
Beat the sugar into the sour cream until the sugar is dissolved.

Remove the cake from the baking tray and cut into two equal pieces. Place one piece onto a large serving plate and spread with half the sour cream filling. Place the second piece on top and spread over the remainder of the sour cream.

Serving
The cake can be served as soon as the filling is added but it can also be stored in the fridge for a day or so (if it lasts that long!). Over time the sour cream filling will soak into the cake, especially in the middle, changing the appearance of the cake.