Preheat oven to 160C.

Line, grease and dust a 6” round tin and set aside.

In a bowl, mix together maida, baking powder and baking soda.

In a large bowl cream together room temperature butter and powdered sugar. Add vanilla and beat to incorporate them.

Add milk and curd and stir to combine.

Finally add the flour mix to the liquid ingredients and whisk until 80% combined. Do the final mix with a spatula and do not over mix.

Transfer half the batter to the prepared tin. Top the batter with the half the chocolate chips.

Add the remaining batter and add the remaining choco chips.

Bake in preheated oven for 30-35 minutes.

Cool on wire rack for ten minutes before flipping the cake out of the tin.

Remove the parchment paper and allow the cake to cool completely on the wire rack.

Slice it into six equal wedges and serve.