Preheat oven to moderate 180oC.
Brush a deep, 23cm round cake tin with melted butter or oil. Line base
and side with paper, grease paper.
Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
Add the eggs gradually, beating
thoroughly after each addition. Add passionfruit pulp, beat until combined.
Transfer the mixture to a large mixing
Using a metal spoon, fold in the sifted flour alternately with the
Stir until just combined and the
mixture is smooth.
Spoon mixture into prepared tin;
smooth surface. Bake for 50 minutes or until skewer comes out clean when
inserted in centre of cake.
Leave in tin 15 minutes before turning
onto wire rack to cool.
To make Passionfruit Cream -
Combine sugar and passionfruit pulp in small pan. Stir constantly over
low heat until mixture boils and sugar has dissolved. Simmer without
stirring, uncovered, 3 minutes, remove from heat.
Using electric beaters, beat egg
whites in a clean, dry mixing bowl until stiff peaks form.
Pour hot passionfruit mixture in thin
stream over egg whites, beating constantly until cream is thick, glossy
and increased in volume.
Turn cake upside down. Cut
horizontally into four layers. Divide the Passionfruit Cream into three
even portions. Place first layer on a serving plate.
Spread the cake evenly with the
Continue layering with remaining cake
and Passionfruit Cream, ending with cake. Using electric beaters, beat
cream in a small mixing bowl until stiff peaks form.
Using a flat-bladed knife, spread the
cream over top and side of cake.