200 g golden caster sugar
200 g butter, softened, plus more for the tins
200 g self-raising flour, sifted
1 splash of milk
Passion fruit icing
4 passion fruit
100 g butter, soft
200 g icing sugar, plus more for the top
- Heat the oven to 180C/fan 160C/gas 4. Line and butter 2 × 20cm sponge tins. Beat the sugar and butter until the mixture is soft, then beat in the eggs, flour and milk to make a smooth batter that will drop easily off a spoon. Divide the mixture between the tins and smooth the top of the batter. Bake the cakes for 20-25 minutes, or until the sponges are risen, golden and springy. Leave to cool.
- Halve the passion fruit and scoop the seeds and pulp into a sieve set over a bowl. Stir the pulp until all the juices have been pushed through. Beat the butter until it is very light, then beat in most of the icing sugar until the mixture thickens. Beat in 2 tbsp passion fruit juice followed by the remaining icing sugar.
- Brush the two inside faces of the sponges with the remaining passion fruit juice. Lay one half juice-side up on plate, spread on the icing and then gently press the top layer on, juice-side down. Dust the top with icing sugar.