Sift self-raising flour, plain flour, custard powder and sugar right into a large bowl. Rub butter into flour mixture until mixture resembles fine breadcrumbs. Create a well in center. Combine egg and 1/4 cup milk inside a jug. Add egg mixture to flour mixture. Stir until a gentle dough forms. Put on a floured surface. Knead for thirty seconds or until just smooth. Shape dough right into a disc. Cover. Refrigerate for half an hour or until firm.
Preheat oven to 200C/180C fan-forced. Grease a 3cm-deep, 20cm x 30cm lamington pan. Line with baking paper, allowing a 2cm overhang at lengthy ends.
Roll two-thirds of pastry out between 2 sheets baking paper right into a 24cm x 34cm rectangle. Line base and sides of prepared pan with pastry. Spoon apple into pastry situation. Unveil remaining pastry between baking paper to some 20cm x 30cm rectangle. Place over apples. Press edges to close. Brush top with remaining milk. Bake for 40 minutes or until golden. Awesome for fifteen minutes. Remove from pan.
Meanwhile, make icing Sift sugar right into a bowl. Stir in butter and passionfruit pulp until smooth and thick. Spread over cake. Put aside for 25 minutes to create. Serve.
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