Caramel Meringue Cake

Ingredients (serves 16)

• 200g butter, chopped
• 180g block white chocolate, chopped
• 1 3/4 cups caster sugar
• 1 cup milk
• 1 1/3 cups plain flour, sifted
• 1/2 cup self-raising flour, sifted
• 2 teaspoons vanilla extract
• 2 eggs, lightly beaten
• 1/2 x 380g can caramel top 'n' fill
• 1/3 cup thickened cream, whipped

• Meringue

• 2 eggwhites
• 1/2 cup caster sugar

Method

1. Preheat oven to 150°C/130°C fan-forced. Grease two 6cm-deep, 20cm round (base) springform cake pans. Line bases and sides with baking paper. Place each pan on a baking tray.
2. Place butter, chocolate, sugar and milk in a large saucepan over medium heat. Cook, stirring occasionally, for 6 to 8 minutes or until smooth. Set aside to cool for 15 minutes.
3. Whisk flours and vanilla into butter mixture. Whisk in eggs until combined. Divide mixture between prepared pans. Bake for 1 hour, swapping pans around halfway through cooking, or until a skewer inserted in the centre of 1 cake comes out with crumbs clinging.
4. Meanwhile, make meringue Using an electric mixer, beat eggwhites in a bowl until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, until dissolved. Spoon mixture over cakes. Using a palette knife, make swirls in mixture. Bake for 15 to 20 minutes, swapping pans around halfway through cooking, or until top is light golden. Stand cakes in pans for 5 minutes. Carefully remove from pans. Transfer to wire racks to cool.
5. Place 1 cake on a plate. Top with caramel, cream and remaining cake. Serve immediately.