Passionfruit Sponge

4 large eggs
170g caster sugar
½ tsp natural vanilla extract
60g cornflour
60g self-raising flour

passionfruit curd
3 tsp lemon juice
1/3 cup passionfruit pulp (about 2 passionfruit)
2 large eggs, lightly beaten
1 large egg yolk, lightly beaten
75g unsalted butter, chilled, chopped
80g caster sugar

Passionfruit icing
125g icing sugar, sifted
20g unsalted butter, softened
2 tbs passionfruit pulp (about 1 passionfruitr)
1 cup pure thin cream, whipped, kept chilled

Put passionfruit curd ingredients in a heatproof bowl.
Sitr continuously over a pan of simmering water for 25-30 minutes until the curd is glossy, easily coats the back of a spoon, and holds a trail when you run a finger through I t. Strian and cool slightly, then refridgerate for 3 hours or until completely cold and thickened.

Preheat the oven to 180. Lightly grease two deep, round 20cm cake pans and line the bases with baking paper.

To make the sponge beat eggs, sugar and vanilla using beaters on high for 8-10 minutes until sugar has dissolved and mixture is pale and creamy. It should hold a ‘ribbon’ shape when drizzled from the beaters back into the bowl.
Sift the flour and cornflour together 3 times to ensure it is well aerated. Sift flours over the egg mixture and gently but quickly fold into the mixture until just combined. Don’t overmix or you will beat out the air.

Carefully divide batter between prepared pans.
Bake, without opening oven door, for 20 minutes, or until the cake is well risen and browned on top and have slightly shrunk away from t he edge of the pan.
Cool in pans on a wire rack for five minutes, then trurn out onto the rack to cool completely

To make the icing, combine icing sugar, butter and 1.5 Tb passionfruit pulp in an electric mixer on low speed until smooth. If needed, add remaining pulp, a teaspoon at a time, until the icing is of a smooth, flowing consistency.
Ice the bottom (flat side) of one cake with a palette knife or spatula – let it run down the sides a little if you like. Then leave it till it has set.
When ready to serve, spread the other sponge cake with the passionfruit curd, then top with the whipped cream. Place the iced cake on top and serve immediately.