Preheat oven to 325. Butter and paper two 8x3 inch baking pans. Butter then place a circle of parchment paper, butter again then lightly flour. Set aside

In a bowl of a stand mixer whip the eggs with the salt until frothy, slowly add in the caster sugar as you raise the speed once it is all mixed in. Whisk on high for 10 minutes until the mixture is light, much higher in volume and thicker. While this is whisking melt the butter and mix with the milk and vanilla. 

Once the egg mixture is super thick, sift the flour and cornstarch over the top and use the whisk attachment to fold it in. Take about a cup out and place in a separate bowl. Mix this with the melted butter milk mixture then fold back into the rest of the batter.

Divide the batter between the two pans and tap a few times on your counter to get rid of air bubbles. Bake for 18-20 minutes until puffed and golden, a skewer inserted into the middle comes out with just a few crumbs. Let cool for 5 minutes in the pan, carefully run a thin spatula around the edges and then invert onto a cooling rack to cool completely.

While the cake is baking make the passion fruit simple syrup. Combine the sugar and water in a pan and bring to a simmer. Remove from heat and add in the passion fruit. Stir well and remove from heat. Let steep at least 20 minutes. Strain out the pulp and seeds. 

Brush some of the warm passion fruit syrup over the tops of the two layers of the cake to soak in while the cakes are still warm.

This could be made a day ahead of time but make sure it is warm before brushing over the cake. 

Whip the cream to soft peaks, add in the sugar, whip until stiff peaks. Remove a cup for piping on the top of the cake. Fold in the curd to the remaining sweetened cream. 

Sift the powdered sugar well then whisk all the icing ingredients together and set aside.

Place one layer on a cake plate or stand, brush with more passion fruit syrup, then add the filling spreading it thick and to the edges. Place the other cake layer on top and cover that with the icing. Using a piping bag with a large open star tip, pipe some rosettes around the edges and a larger blob of it in the middle. Decorate with sliced fresh strawberries and fresh passion fruit cut in half. 

Cake is best served same day or you can wrap in plastic wrap and keep chilled  and will keep ok for a few days.