Publications
- 6 - eggs, separated
- 400g (500ml) - sugar
- 250ml - oil
- 250ml - hot water
- 280g (500ml) - flour
- 10g (30ml) - cocoa
- 30ml - baking powder
- - pinch of salt
- 1 - tin caramel
- - MERINGUE FROSTING
- 2 - egg whites
- 150g (180ml) - sugar
- 100ml - liquid glucose
- - pinch of cream of tartar
1. Preheat the oven to 160°C. Line two square 23cm cake tins with baking paper and grease with non-stick cooking spray.
2. Put the egg yolks and sugar in a mixing bowl and beat briskly for 10 minutes (yes, 10 minutes!). Add the oil and water, followed by the dry ingredients; stir quickly until just combined. Whisk the egg whites until stiff (not dry) and fold into the batter.
3. Divide the batter between the two tins and bake for about 30 minutes or until a skewer comes out clean. Cool on a wire rack.
4. For the frosting Whisk all the ingredients in a large metal or glass mixing bowl over a pan filled with a little boiling water – it’s vital that the bowl does not touch the water.
Remember The steam will make the mixing bowl hot, so keep a potholder handy. Place the saucepan and the bowl on the stove over a low heat and whisk the mixture continuously with an electric beater until it forms soft peaks (about 10 minutes); remove from the heat. Whisk until the bowl has cooled or the meringue will curdle.
5. To assemble Spread a layer of caramel on both cakes. Spoon a thin layer of meringue frosting on the bottom cake layer and place the other one on top. Pipe or spread the remaining frosting on top and brown lightly with a blowtorch.
