450g rectangular Coles Double Sponge Unfilled Cake
¼ cup lemon curd
Icing flowers and icing sugar mixture, to decorate
175g unsalted butter, chopped, at room temperature
1 3/4 cups icing sugar mixture
2 tablespoons passionfruit pulp
To make passionfruit buttercream, beat butter in a small bowl of an electric mixer until very pale. Gradually beat in sugar, 1/3 cup at a time. Continue beating until light and fluffy. Beat in passionfruit pulp.
Spoon into a disposable piping bag fitted with a 7mm (Size 7) fluted nozzle.
Using a 4cm round cutter, cut out 12 rounds from each sponge layer. Cut rounds horizontally in half using a small, serrated knife.
Place ½ teaspoon curd on the cut-side of half the sponge rounds. Pipe a swirl of buttercream around curd. Top with remaining sponge rounds.
Pipe a smaller swirl of buttercream on top. Decorate with icing flowers. Dust with sifted icing sugar.
Serve at room temperature.