Directions:

• In the bowl of a stand mixer, beat the eggs and sugar over high speed for 20 minutes. Meanwhile preheat the oven to 350°F and line two jelly roll pans with foil, lightly grease, and set aside.
  
• To the sponge cake batter, mix in the honey and baking soda. Turn off the mixer and using the wire whisk attachment gently stir in the flour going in one direction.
  
• Evenly divide the batter into the prepared pans using an angled spatula and bake for 20-25 minutes or until done.
  
• Remove the honey sponge cakes from the oven and gently roll up. Cool completely.
  
• Make the Sour cream Frosting: whisk together the sour cream and powdered sugar then set aside. In another bowl, beat the heavy cream to soft peaks and mix it into the sour cream mixture.
  
• Gently unroll each cake roll and peel off the foil. Frost with 1/4 of the cream, roll up, and place onto a rectangular cake plate.
  
• Finish frosting the sides and top with 1/4 of the cream, and garnish with graham cracker crumbs if desired. Repeat process with the other cake roll. Serve immediately or keep in the refrigerator until needed.