Preheat the oven to 180C/160C fan forced. Grease two 17.5cm (base measurement) round cake pans and line with baking paper.

Use electric beaters to beat the butter, sugar and vanilla until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.

Add the flours and milk, in alternating batches, using a large metal spoon to fold until just combined. Gently stir through the poppy seeds. Divide mixture between the prepared pans and smooth the surface. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Turn the cakes onto a wire rack to cool completely.

For the filling, combine the egg whites and sugar in a heatproof bowl. Place over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a wooden spoon until the sugar dissolves (do not overcook). Remove from heat and set aside to cool. Use electric beaters to beat the egg white mixture for 2-3 minutes on medium until soft peaks form. Add the butter, 1 piece at a time, beating well after each addition, until smooth and creamy. Beat in the lemon curd and passionfruit pulp until smooth.

Use a serrated knife to trim the tops of the cakes and cut each in half horizontally. Place 1 cake base on a plate. Spread with ⅓-½ cup of the filling. Repeat layering with cake and filling, finishing with cake. Spread the top and side of cake with remaining filling.

Combine the lemon curd and pulp in a heatproof bowl. Microwave on High for 1 minute or until bubbling. Stir until smooth. Set aside to cool. Drizzle over the cake and spoon over extra pulp.