Sponge cake:

Melted butter, for greasing 3 large eggs, at room temperature, separated 140g (2/3 cup) caster sugar 150g (1 cup) self-raising flour 60mls (1/4 cup) fresh passionfruit juice

Method: Preheat oven to 180C. Brush 2 shallow round 18cm cake pans with the melted butter to lightly grease. Line the bases with non- stick baking paper. Use clean electric beaters to whisk the egg whites in a medium mixing bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking until the mixture is thick and glossy. Add the egg yolks and whisk until just combined. Sift the flour over the top of the egg mixture, pour the passionfruit juice down the side of the bowl and use a large metal spoon to gently fold together until just combined. Pour the mixture evenly into the greased pans and bake in preheated oven for 12-15 minutes or until just cooked through, light golden and a skewer inserted into the centre comes out clean. Remove from oven, turn onto a wire rack and cool to room temperature.

Passionfruit curd 1 egg 1 egg yolk 1/3 cup caster sugar 50g butter, chopped 2 passionfruit, halved

Make passionfruit curd Place egg, egg yolk and sugar in a small, heavy-based saucepan. Whisk to combine. Add butter and passionfruit pulp. Place over medium heat. Cook, stirring with a wooden spoon, for 7 to 8 minutes or until mixture coats back of spoon. Remove from heat. Stand for 5 minutes. Pour into a bowl. Cover surface with plastic wrap. Set aside to cool completely.