Begin by separating the egg yolks and whites into two large bowls. Beat the egg whites with an electric mixer until they hold stiff peaks, gradually adding half of the sugar until well combined.

In the other bowl, beat the yolks with the remaining sugar until creamy and fluffy.

In a food processor, pulse the walnuts and pistachios until finely chopped but not powdery.

In a separate bowl, sift together the flour, fine semolina, and baking powder.

Gently fold the whipped egg whites into the yolk mixture.

Gradually add the flour and nut mixture, folding until just combined.

Generously grease a round cake pan with melted butter.

Layer half of the phyllo sheets in the pan, brushing each with butter.

Pour the prepared cake mixture into the center of the layered phyllo sheets.

Fold the phyllo edges over the top and brush the remaining butter on top.

Preheat your oven to 180°C (356°F).

Bake for about 20 minutes or until the top is golden brown.

In a saucepan, combine water, the remaining sugar, honey, and a cinnamon stick.

Bring to a boil, then reduce heat and simmer for 5 minutes without stirring.

Once the Sponge Cake Baklava is out of the oven, pour the hot syrup over the top.

Allow the dessert to cool to room temperature.