Victoria sponge with passionfruit icing

1.Preheat oven to hot, 200°C. Lightly grease two deep, 22cm round cake pans. Dust with flour, shaking out excess.

2.In a bowl, using an electric mixer, beat eggs and sugar together until thick and creamy. This is called ribbon stage and should take 10 minutes.

3.Sift dry ingredients together twice. Sift evenly over the surface of egg mixture. Using a large metal spoon, lightly fold flour in.

4.Pour mixture into pans, tilting to spread to edges. Bake for 15-20 minutes or until cakes spring back when touched lightly in the centre. Turn out onto wire racks, then invert right way up to cool.

5.ICING: Sift icing sugar into a bowl. Stir in passionfruit and butter. Gradually add milk to combine. Stir over a saucepan of simmering water until thick.

6.Place bottom sponge on serving plate. Spread with jam and cream. Top with remaining sponge. Spoon icing over.