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►Pre-heat oven to moderate. Grease and lightly flour 20cm round tin, tap out any excess flour.

►Beat butter and sugar in a small bowl with electric mixer until light and fluffy, beat in egg yolks, one at a time, beat until well combined.

►Transfer mixture to large bowl, stir in half the sifted flour and half the buttermilk, then stir in the remaining flour and buttermilk and passionfruit pulp.

►Beat egg whites in clean small bowl with electric mixer until soft peaks form. Fold into cake mixture in two batches. Spread mixture into prepared tin.

►Bake in moderate oven, for about 50 minutes or until cooked. Stand for 5 minutes before turning onto covered rack to cool. Ice only on top with passionfruit icing.  

►Note: for passionfruit icing make a plain white icing and add passionfruit pulp to taste (either fresh from a passionfruit or from a tin).