Crack four eggs into the bowl of a stand mixer. Add the raw caster sugar and a generous squeeze of vanilla bean paste. Whisk on high speed until the mixture becomes pale, voluminous, and creamy — it should at least triple in size. This aeration is essential for the sponge’s texture.

Melt the butter gently in a frypan or saucepan over low heat until it becomes foamy. Do not let it brown; remove from heat and allow to cool completely before use.

Sift the flour to remove any lumps, and for best results, sift it a second time. Gently fold the flour into the egg mixture in stages, using a whisk to preserve the air within the batter. Once the flour is mostly incorporated, pour in the cooled melted butter. Carefully fold until the butter is just combined. The mixture will deflate slightly but should still be light and airy.

Pour the batter into the prepared cake tin, smoothing the surface lightly. Bake in the top third of the oven until golden and fully set, approximately 20 minutes. A skewer inserted in the centre should come out clean. Allow the sponge to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

While the sponge cools, whip the double cream with 20g caster sugar in a stand mixer until soft peaks form. Sift the icing sugar into the cream with a little more vanilla.

Prepare the passionfruit by halving them. You can remove and scoop the pulp into a bowl, or directly from the passionfruit.

Once the sponge is fully cooled, spoon over the icing mixture, spreading it evenly to the edges.

Spoon the passionfruit pulp onto the icing so it evenly covers the top, and serve.