Step 1: Preheat a fan forced oven to 170C.

Step 2: Lightly grease a 23cm x 7cm round cake tin and line the base and sides with baking paper, allowing the side pieces to hang 5cm above the tin to create a collar. Lightly grease and set aside.

Step 3: Sift dry ingredients, except sugar, twice, into a bowl.

Step 4: Beat egg whites and sugar using an electric mixer until thick and meringue-like. Beat in egg yolks one at a time, then fold in dry ingredients gently but thoroughly.

Step 5: Spoon mixture into tin and place in middle of oven. Bake for 40-45 minutes or until cake feels springy when touched lightly in centre. Remove from the oven and place on a cooling rack in the cake tin and allow to sit for 10 minutes before removing the sponge from the tin, then set aside and allow to cool completely.

Step 6: Meanwhile, whisk the cream to a stiff peak, then gently fold through the curd to create a swirl pattern.

Step 7: Cut the sponge in half and place the bottom layer on a serving platter. Spread over half of the passionfruit curd cream then place on the top layer of sponge. Top with remaining cream and serve.