Raspberry sponge with passionfruit icing

1.Preheat oven to 180°C (160°C fan-forced). Lightly spray 2 shallow 19cm (base diameter) round cake pans with oil. Line each base with baking paper.

2.Using an electric mixer, beat egg white in a clean, dry medium bowl until soft peaks form. Gradually beat sugar until thin and glossy, add egg yolks; beat until just combined. Sift flour and baking powder over egg mixture. Pour milk down inside of bowl and, using a large metal spoon, fold gently until just combined. Spoon mixture evenly into prepared pans; smooth surfaces. Bake for 15 minutes or until a skewer inserted at centre comes out clean. Turn out onto a wire rack lined with baking paper.

3.Beat cream and 1 tablespoon icing sugar until firm peaks form. Place 1 sponge, top-side down. on a serving plate. Spread with cream. Top with raspberries. Place remaining sponge on top, base-side up.

4.Sift extra icing sugar into a small heatproof bowl. Add passiontruit and butter: stir to a stiff paste. Place bowl over a small saucepan of simmering water (don’t let base of bowl touch the water): stir with a wooden spoon until runny and glossy. Pour icing onto centre of sponge; spread quickly over surface. Set.