Ingredients:

Cake

300g unsalted butter

300g caster sugar

6 eggs

dash of vanilla extract

300g self raising flour

1 teaspoon baking powder

Mandarine Curd

275g caster sugar 

2 teaspoons Cornstarch

2 large Eggs

2 large Egg Yolks

120ml fresh mandarine juice

1 tablespoon fresh lemon juice

85g unsalted butter, cut into cubes

Mascarpone Filling

250g mascarpone

50g sieved icing sugar

dash of vanilla extract

200ml fresh double cream

4-5 passion fruit pulp

Method:

1. Preheat oven to Gas 4/180°C/160°C. Grease and line 2 x 18cm loose bottom cake tins.
2. Start making the cake sponge, in a mixing bowl cream the sugar and butter until fluffy. Gradually add the eggs, vanilla extract then fold in the  flour and baking powder.
3. Divide the cake mixture between the two cake tins, place on middle shelf in oven and bake for 20-25 minutes. Allow to sit in the cake tins for 10minutes before turning out to cool on wire rack.
4. While the cake is baking, make the curd. Combine all the curd ingredients into saucepan on a gentle heat and whisk until it starts to bubble and thickens, approx.10mins. Allow to cool.
5. For the filling, place the mascarpone, icing sugar, vanilla extract in a mixing bowl and whisk together. Gradually add the cream and whisk until the mixture holds soft folds. 
6. Cut the passion fruit and scoop out the pulp and set aside.
7. Arrange one cake on serving plate and spread half of the mascarpone cream, two thirds of the curd and half the passion fruit pulp on top. Add second cake on top, spread remainder of mascarpone cream, curd and passion fruit pulp on top. 
8. Cut, serve and enjoy.