Step 1
Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Grease a round 20 cm (8 in) cake tin with melted butter and line the base with baking paper.
Step 2
Place the self-raising and plain flours, sugar, butter, milk, eggs, and vanilla extract in a large bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon.
Step 3
Bake in the preheated oven for 45–50 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely (this will take about 1 1/2 hours).
Step 4
To make the passionfruit buttercream, use an electric mixer to beat the butter, icing sugar, and passionfruit pulp in a medium bowl until pale and creamy.
Step 5
Spread the buttercream over the top of the cooled cake and then spoon over the extra passionfruit pulp to decorate. Serve in wedges.
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