Step 1

Preheat oven to moderately slow, 160°C. Grease 3 x 20cm-round sandwich pans, line the bases with baking paper.

Step 2

Beat the butter, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating until just combined between additions. Fold in the combined sifted flours and milk in two batches.

Step 3

Divide the mixture evenly among the prepared pans; bake in a moderately slow oven for about 35 minutes. Stand cakes for 5 minutes before turning onto wire racks to cool. Split cold cakes in half.

Step 4

For the passionfruit cream, beat the cream in a small bowl with an electric mixer until soft peaks form. Stir in the sifted icing sugar and passionfruit. Spread one cake layer with 1/5 of the passionfruit cream and 1/6 of the raspberries, top with another cake layer. Repeat layering, finishing with a cake layer. Cake can be refrigerated at this stage for several hours or overnight.

Step 5

For the meringue frosting, combine 2/3 cup of the sugar with the glucose and water in a small saucepan, stir over medium heat until sugar is dissolved, bring to the boil. Boil, uncovered, about 3 minutes or until syrup reaches 116°C on a candy thermometer, or when a teaspoon of syrup, dropped into a cup of cold water, will form a soft ball when mixture is gathered up and rolled between fingers. Remove from the heat to allow bubbles to subside. Meanwhile, beat the egg whites in a small bowl with an electric mixer until soft peaks form; add remaining sugar, beat until dissolved. While motor is operating, add the hot syrup in a thin stream; beat on high speed for about 5 minutes or until mixture is thick.

Step 6

Cover the top and side of the cake with meringue frosting. Sprinkle top of cake with remaining raspberries.