SERVES 8-10 For the cake 100g (3%or) butter, softened, plus extra for greasing 350g (1202) caster sugar 2eges 225g (8o2) plain flour 50g (202) cocoa powder %. tsp baking powder ‘h tsp bicarbonate of soda Pinch of salt 225ml (8fl oz) buttermilk or sour milk For the meringue 3 egg whites 150g (Soz) caster sugar 275ml (9%4fl oz) double or regular cream Icing sugar, for dusting Equipment 2.x 23em (9in) spring- form cake tins FESTIVE TREATS + 241 This is a variation of a cake that my sister makes. It has an unusual method, where two layers of meringue and chocolate cake are baked together in the oven before being sandwiched together with whipped cream. The three different textures come together, resulting in a perfectly festive Easter treat. Feel free to put raspberries or sliced strawberries in with the cream, too. Easter chocolate meringue cake Preheat the oven to 165°C (325°F), Gas mark 3. Brush the sides of the tins with melted or soft butter and dust with flour. Make sure the bases are upside down, so there is no lip and the cakes can slide off easily when cooked. To make the cake, place the butter in a mixing bowl and beat until very soft Add the sugar and one of the eggs and beat again, then add the other egg and mix. Sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt into @ separate bowl and set aside. Measure the buttermilk and set aside also, Now, start the meringue. Place the egg whites in a bowl and whisk until frothy using an electric food mixer or hand-held electric beater. Add in half the sugar and continue whisking until the mixture holds stiff peaks. Turn off the whisk and fold in the remaining sugar. Next, go back to the cake. Fold in the sifted dry ingredients and the buttermilk, then divide the mixture between the two cake tins, making sure they are level. Divide the meringue between the two cakes and spread out evenly over the cakes Cook in the oven for 1 hour or until a skewer inserted into the centre comes out clean. Take out of the oven and allow to sit in the tin for 15-20 minutes before loosening around the sides with a small, sharp knife, removing the cakes from the tins and allowing to cool completely, meringue side up. When ready to assemble, whip the cream until it just holds stiff peaks, then place one of the cakes (save the best cake for the top) on a cake stand. Spread the whipped cream over the top, then sit the second cake on top of the cream. Dust with icing sugar and serve