Step 1

To make the custard, heat the milk in a medium saucepan over medium heat until simmering. Meanwhile, whisk the sugar, cornflour and egg yolks in a bowl until smooth.

Step 2

Whisk the warm milk into the sugar mixture. Pour the mixture into the pan. Cook, stirring, for 2 minutes or until mixture boils and thickens. Transfer to a bowl. Stir in passionfruit pulp and curd until well combined. Set aside, stirring occasionally, until cooled.

Step 3

Preheat oven to 180C/160C fan forced. Lightly grease a 20cm round springform pan and line the base and side with baking paper, extending the paper 4cm over the top.

Step 4

Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the flour and milk, in alternating batches, until well combined.

Step 5

Spoon half of the cake mixture into the prepared pan. Use the back of a spoon to smooth the surface. Spoon the cooled custard over the top and smooth the surface. Top with dollops of remaining cake mixture. Smooth the surface.

Step 6

Bake, covering loosely with foil if the cake browns too quickly, for 50 minutes or until firm to the touch. Set aside for 10 minutes to cool slightly before transferring, upright, to a wire rack to cool completely.

Step 7

To make the icing, combine the sugar and enough of the passionfruit pulp in a bowl to form a drizzling icing consistency. Spread icing over the cake, letting it drip down the side. Serve warm or at room temperature, with whipped cream.