8 free-range eggs, at room temperature
2 tsp vanilla extract
1 1/3 cups caster sugar
2 cups self-raising flour
1/4 cup cornflour
40g melted unsalted butter
1/3 cup hot water
900ml thickened cream
1/3 cup strained passionfruit juice, reserving 2 Tbsp seeds
2/3 cup caster sugar
2 free-range eggs
3 free-range egg yolks
125g unsalted butter, cubed
To make curd, put passionfruit juice, seeds and sugar in a small saucepan over low heat and whisk until sugar dissolves. Whisk in eggs and yolks and cook, stirring constantly, for 5 minutes until thickened.
Add 5 cubes butter at a time, stirring between additions, until melted. Cook, stirring, for 5 minutes until thick and curd coats back of a spoon. Transfer to a bowl. Cool slightly. Cover surface with plastic wrap and refrigerate overnight.
Preheat oven to 160°C fan- forced (180°C conventional). Grease and line two 20 x 30cm pans with baking paper, extending 3cm above edges.
Beat eggs and vanilla in bowl of an electric mixer until foamy, add heaped tablespoons sugar gradually, and continue beating for 10 minutes, until tripled in volume, pale and thick.
Sift combined flours twice onto a sheet of baking paper. Sift again over egg mixture. Using a large metal spoon, gently fold in until just combined. Combine butter and hot water and gradually pour down the side of bowl, continuing to fold in until all flour has been incorporated. Divide evenly between prepared pans.
Cook for 20-25 minutes until light brown. Stand in pans for 15 minutes. Turn out onto wire racks to cool.
Beat cream with electric mixer until firm peaks form. Invert 1 sponge layer onto serving platter. Spread with half of the cream. Spoon over curd to drizzle over the sides. Top with other sponge layer. Dollop remaining cream on top, then drizzle with remaining curd.