This pretty little sponge cake is delicately light, delightfully fruity and quite frankly scrumptious. Don’t be afraid of attempting the ever-so daunting sponge and it’s poorly understood pal, the passionfruit curd. Both recipes may seem like technical challenges beyond your reach, but I’ve detailed a few key steps that should allow you to sail straight to baking bliss. And the result is worth it; the slight tartness of the passionfruit curd and fresh blueberries are a wonderful complement to the velvety whipped cream, which I’ve laced with vanilla bean. Served up with a cup of tea on a warm summer’s day, this cake couldn’t get any more… lovely.

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