Vanilla Layer Cake with Passionfruit Curd

A light vanilla flavoured sponge filled with a deliciously rich passionfruit lemon curd. Topped with a vanilla cream and sprinkled with passionfruit pulp and toasted coconut chips, this is the perfect cake for entertaining.
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INGREDIENTS
300ml tub thickened cream
2 tablespoons icing sugar mixture
2 teaspoons vanilla extract
Fresh passionfruit pulp and toasted coconut chips, to decorate
PASSIONFRUIT CURD (Makes 1½ cups)
3 egg yolks
½ cup caster sugar
1 tablespoon cornflour
1/3 cup lemon juice
1/3 cup fresh passionfruit pulp
50g Fairy Margarine, chopped
CAKE
125g Fairy margarine, chopped, at room temperature
¾ cup caster sugar
2 teaspoons vanilla extract
2 eggs, at room temperature
½ cup milk
1 1/3 cups self-raising flour
METHOD
To make curd, whisk yolks, sugar and cornflour in a medium saucepan until combined. Whisk in juice, passionfruit pulp and 1/3 cup water. Whisk constantly over a medium heat until boiling and thickened. Remove from heat. Whisk in Fairy Margarine, until thick and glossy. Transfer to a bowl. Cover surface with plastic wrap. Refrigerate until cold.
Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edges.
To make cake, beat Fairy Margarine, sugar and vanilla in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined.
Add milk and sifted flour, in two batches, folding until combined. Spoon into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 45 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Remove. Stand in pan 10 minutes. Transfer to a wire rack to cool.
Beat cream, sugar and vanilla in same, clean bowl of electric mixer until soft peaks form.
Split cake in half horizontally. Spread base of cake with ½ cup of the passionfruit curd. Top with half the cream (about 1 cup). Sandwich with remaining cake. Spread remaining cream over top.
Dollop tablespoons of passion fruit curd over the cream. Using a skewer, swirl curd through the cream.
Drizzle with fresh passionfruit pulp and sprinkle with toasted coconut chips. Serve with remaining passionfruit curd.
TIP You will need approx. 6 passionfruit for this recipe. Curd will last for up to one week in the fridge.
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