Preheat oven to moderate 180oC.
Brush two shallow, 20cm round sandwich tins with melted butter or oil.
Line bases with paper, grease the paper.
Dust the tins lightly with flour,
shake off excess.
Sift the flour three times onto
greaseproof paper. Using electric beaters, beat eggs in small mixing
bowl for 5 minutes or until thick and pale.
Add sugar gradually, 1 tablespoon at
at time, beating constantly until it has dissolved and the mixture is
pale yellow and glossy. Transfer mixture to a large mixing bowl.
Using a metal spoon, fold in butter,
milk and flour quickly and lightly.
Spoon mixture evenly into prepared
tins. Bake for 15 minutes or until the sponges are golden and shrink
from the sides of the tins. Leave sponges in tins for 5 minutes before
turning onto wire rack to cool.
Beat cream in medium bowl until stiff peaks form.
Using a flat-bladed knife, spread the
cream evenly on one of the sponge layers.
Place the other sponge on top.
To make Passion Fruit Icing -
Combine the sifted icing sugar, butter and sufficient passion fruit pulp
in a small bowl to make a stiff paste. Stand bowl in pan of simmering
water, stirring until icing is smooth and glossy, remove from heat.
Spread over cake using a flat-bladed
knife. Allow icing to set before serving cake.