Prepare 3 cake tins (6-inch) by greasing and lining them with parchment paper. Preheat the oven to 325F (160C) fan-assisted.

In a large mixing bowl, add the eggs, sugar and honey, then whisk until the sugar dissolves.

Using an electric mixer, whip up the eggs until pale and tripled in volume. They should hold a stiff peak and be very fluffy.

Separately in a bowl, whisk the cake flour and baking powder to combine well. Using a large sieve, sift the flour mixture into the eggs.

Using a spatula, carefully fold the flour into the whipped eggs, without deflating the air.

In a small bowl add the melted and cooled butter, milk and vanilla extract. Add a little of the cake batter into the butter mixture, combining it well. Pour everything back into the large cake batter bowl.

Once again, use the spatula to gently fold all the ingredients together, ensuring the batter remains fluffy and airy.

Pour the batter into the lined cake tins and bake for 15-20 minutes or until a skewer comes out clean. Do not open the oven for the first 15 minutes of baking.

Once baked, let cool in the cake tin for 5 minutes, then transfer to a cooling rack and cool down completely. Once cold, cover in plastic wrap and chill in the refrigerator for 2-3 hours.

Using a cake leveller or serrated knife, cut off the top layer to make it completely flat. Reserve this top layer for later. Cut the remaining cake into 3 equal horizontal slices.

Peel the sweet potatoes, then cut into ½ inch small cubes. Add the potato cubes to a microwave-safe bowl, then cover with plastic wrap and poke a few holes. Microwave for 5 minutes or until soft.

Transfer the potato cubes to a saucepan, along with heavy cream, butter and sweetened condensed milk.

Cook over medium-low heat until the mixture starts bubbling. Reduce the heat to low and cook for 3-5 minutes.

Use a potato masher or a fork to mash the potatoes until the mixture turns into a paste. Keep cooking until the potato paste looks thicker and sticky, but still slides off the potato masher. If it’s too thick, add some cream or milk to thin it. Add the vanilla extract and mix well to incorporate.

Cool down potato filling completely, then cover and refrigerate for 1-2 hours.

If the cake layers aren’t even, use a bread knife to level them out.

Place the first cake layer on a cake board or stand. Add a thick layer of sweet potato filling on top of the sponge, then spread it evenly with a cake spatula.

Sandwich the filling with another cake layer. Repeat the process of topping with sweet potato filling. Add the last cake layer on top of the filling.

For the frosting, whip up the cream and sugar until medium-stiff peaks. Cover the cake with whipping cream, using a cake spatula to smooth it out. For a seamless finish, you might need two coats of whipping cream.

For decoration, crumble some cake scraps until it resembles fine sand. Sprinkle it on top of the cake and at the base if desired.

Add any remaining whipping cream to a piping bag fitted with decorative nozzle. Pipe dollops of cream on top of the cake for a more refined look.

Chill the cake in the refrigerator for 1-2 hours before cutting.