Feather sponge filled with clouds of whipped cream and topped with passionfruit icing.
Looking for more tea cakes?
A classic cake that's perfect for your next morning tea.
When you have turned the sponges out onto a cooling rack, place the tins back on top of them and leave them to cool gradually – this minimises shrinkage. If one half is slightly higher than the other, ice the thinner one. It will put less pressure on the bottom layer and they will end up looking very similar in height. Use a sharp serrated knife and a gentle sawing motion to cut the cake. I often cut the iced cake into segments before placing them on the cream, which ensures neat wedges of cake with no loss of form or filling.