• Preheat the oven to 160C(320F) fan-forced. Grease two 20cm round cake tins with half the melted butter then sprinkle with cornflour and shake it around to cover the entire inside of the tin. The original recipe also says to line the bottoms with baking paper. I missed this step when I made mine but it's probably better to be on the safe side and line it just in case.
• Place the eggs and sugar in the bowl of an electric mixer and beat them together until they are thick and creamy. It takes about 10 minutes to get them to that stage.
• Triple sift the flours together to make them nice and light then gently fold them through the egg mixture using a large metal spoon. Add the melted butter and boiling water and gently fold them through as well.
• Divide the batter between the two tins and bake the cakes for 20-22 minutes. My assumption (which worked) was that when the cakes are golden on top, bounce back when gently pressed on top and have come away from the sides they are ready to come out of the oven.
• Transfer them to a baking paper-lined cooling rack and leave them to cool completely.
• When the cakes have cooled, place one on a serving platter and top it with the passionfruit curd. Place the second cake on top and sprinkle it with icing sugar.
• Serve the cake fresh.

Passionfruit butter from Choice

• Melt the butter in a saucepan then add the remaining ingredients. Stir the pot constantly (I used a whisk) until it thickens. It takes about 10 minutes.
• When it has thickened, pour about 1 ½ cups into a bowl and cover it with plastic wrap to form a second skin. Refrigerate the bowl. Pour the rest of the curd into sterilised jars and seal them.