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Brûlée meringue cake

Here is a creation from my friend and fellow Ballymaloe Cookery School teacher, Pamela Black, and it is such a fun cake to make. It starts so innocently, then ends with a mound of sugar and a flame! Do the brûléeing part in front of guests to delight them with some cooking theatrics.

Serves 8–10

225g (8oz) butter, plus extra for greasing

225g (8oz) caster sugar

1 tsp vanilla extract

4 eggs

225g (8oz) self-raising flour

225g (8oz) raspberry jam

For the buttercream icing

500g (1lb 2oz) icing sugar

225g (8oz) butter, softened

½ vanilla pod

2 tbsp milk

½ tsp vanilla extract

For the Meringue

6 egg whites

350g (12oz) caster sugar

three 18cm (7in) sandwich tins; piping bag and no. 7 plain piping nozzle; chef’s blowtorch

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the sides of the tins, and line the bases with baking parchment. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor.

2. Add the sugar and vanilla extract, and beat until light and fluffy. Beat in the eggs one at a time, adding 1 tablespoon flour each time and beating well after each addition. Sift in the remaining flour and fold in to combine.

3. Divide the mixture between the tins and bake for 20–25 minutes until well risen, golden and springy to the touch. Leave the cakes to cool in the tins on a wire rack for 2–3 minutes, and then turn them out on the rack to cool completely.

4. While the cakes are cooling, make the buttercream icing. Sift the icing sugar into a large bowl and add the butter. Beat until smooth using an electric beater or a wooden spoon. Split the vanilla pod lengthways and scrape out the seeds into the bowl. Add the milk and vanilla extract, and beat until the mixture is light and fluffy.

5. Put one cake on a plate and spread it with half the jam and a thin layer of buttercream. Put another cake on top and spread with the remaining jam and another layer of buttercream. Top with the remaining cake. Spread the remaining buttercream over the top and sides of the cake, smoothing the sides as you go. Leave in a cool place for at least 1 hour before you make the meringue.

6. Put the egg whites in a clean, grease-free bowl and whisk with an electric beater until they form soft peaks, or use a food processor. Whisk in the sugar until it forms very stiff peaks – this can take 15–20 minutes.

7. Fill the piping bag with the meringue mixture and, starting at the bottom of the cake, pipe 2.5cm (1in) blobs or discs on to the icing. Turn the cake clockwise by 2.5cm (1in) after each piping and repeat the process until the cake is completely covered with meringue.

8. Using a blowtorch according to the manufacturer’s instructions, move it over the meringue in a circular movement until the surface of the meringue is a light golden colour. Serve.