Preheat oven to 350 degrees Fahrenheit.

Beat the eggs, sugar, and oil well.

Gradually add the remaining ingredients and mix until well combined.

Pour the batter into a lined cookie sheet. Bake for 20 minutes or until a toothpick inserted comes out clean.

Allow to cool. Cut into rounds or the size of your cups.

Beat the whip until stiff, add the vanilla pudding and orange juice, and mix lightly to combine. Transfer into a piping bag.

Add the passion and confection sugar in a saucepan over low heat. Mix the cornstarch with the orange juice and add to the saucepan.

Allow to boil for a few minutes before removing from heat and allowing to cool. (Can be stored in the fridge until ready to use.)

Pipe the whipped cream into mousse cups. Add a teaspoon of passion syrup on top and top with a chunk of cake.

Repeat the layers two to three times according to your cup size.