This is a cake that looks handsome on the plate. There are effectively six layers, but because the meringue-topped sponges are baked together, the assembly is simpler than it sounds. The passionfruit curd recipe makes about 320g (1 cup), which is plenty to fill the cake. But do consider doubling it; passionfruit curd is a good thing to have in the fridge. Passionfruit curd meringue cake serves 8 125g unsalted butter, softened 330g caster sugar 4 large eggs, separated 70g Greek-style yoghurt 1 tsp vanilla paste 150g plain flour 25g cornflour 1½ tsp baking powder ½ tsp cream of tartar 125ml thickened (whipping) cream Icing sugar, to decorate – optional Passionfruit curd 55g caster sugar 2 eggs, plus 1 yolk extra 60g unsalted butter, cubed Pulp and juice from 4 passionfruit, strained 1 tbsp lemon juice Preheat the oven to 180C. Grease and line two 20cm springform or loose-bottomed cake tins. Using an electric mixer, cream the butter and 110g of the caster su