Preheat oven to 220°C. Line a 30 cm x 23 cm Swiss roll tin with baking paper.
Beat the eggs and sugar until thick, pale and mousse-like.
Sift in the flour, then carefully fold it into the mixture with a large spoon.
Spoon mixture into prepared tin and carefully tilt tin to ensure that mixture reaches the corners and spreads out evenly.
Bake for 10 - 12 minutes until golden.
Remove Swiss roll from oven and turn out on a clean, damp tea towel.
Whip cream to soft peaks, spread over cake and scatter strawberries on top, followed by a drizzle of honey.
Carefully roll up cake and transfer to a serving platter.
Dust with icing sugar and serve for tea or dessert.