A delicious cake which brings a little bit of sunshine no matter what the weather is like outside.

Recipe by The Wild Kitchen.

300g self raising flour
300g caster sugar
300g soft butter
5 eggs
600ml double cream
2 tbsp icing sugar
1 x jar lemon curd
2 passion fruits
3tbsp of milk
3 x 23cm spring form tins
a few drops of vanilla extract
Preheat oven to 170 degrees C
Line your 3 spring form tins with greaseproof paper and grease the sides with a little extra butter to stop the cake sticking while it rises.
Cream together the butter, and sugar until it is light in colour and fluffy. Once they have been well incorporated at the flour on a lower speed. Add in the vanilla and milk and mix till in cooperated.
Bake in the oven for approx. 20 min or until the cake is risen in the middle, check by inserting the tip of a clean knife and it should come out clean.
Let the cakes cool.
Whisk the cream and icing sugar until it is nice and thick, but be careful not to over whisk or it will loose its smooth velvety look and taste.
In a bowl pour the lemon curd and spoon in the centre of each of your passion fruits, mix well.
Once the cake has cooled start the layering of your cake.
Place one of the cakes on a cake stand or plate followed by a layer of double cream. Spoon over a few tablespoons of lemon curd and smooth over. Repeat the process with the remaining 2 layers. As you have fresh cream this cake will not last as long as it needs to go in the fridge. Best to start the layering just before serving.