Possum’s Recipe Book

Photography by Hugo Richardson

Caramel Meringue Cake

Serves 4-6

½ cup milk
3 egg-whites - at room temperature
1 tsp vanilla extract
¼ cup gin
1 ¼ cups plain flour
2 tsp baking powder
¾ cup caster sugar
100g salted butter
2 egg-whites – at room temperature
½ cup caster sugar
1 tsp cornflour
1 ½ cups single cream
1 ½ cups dark brown soft cane sugar
90g salted butter
Method for Cake
Pre-heat oven to 160C (Fan)
Lightly grease an 18cm spring-form non-stick tin.
Line with baking paper on the sides and bottom.
Place the milk, egg-whites, vanilla and gin in a medium glass bowl and 
whisk to combine.
Place the flour, baking powder and sugar in the bowl of an electric mixer
and beat on low speed until combined.
Add the butter and mix until the mixture resembles fine breadcrumbs.
Slowly add all the milk mixture and beat for 1-3minutes until combined.
Pour into prepared tin and bake for 50mins or until a skewer inserted
in the centre comes out clean.
Set aside to cool in the tin slightly.
Method for Meringue
Place the egg-white in the clean bowl of an electric mixer and 
beat until soft peaks form.
Add the sugar 1 tablespoon at a time. Whisk for about 30 seconds 
before adding more sugar.
Whisk for a further 6 minutes or until thick and glossy.
Scrape sides and add cornflour. Whisk for 2-3 minutes until combined.
Spoon the meringue on the slightly cooled cake.
Method for Caramel
Place the cream, sugar and butter in a medium saucepan over medium heat
and stir until the butter is melted.
Cook for a further 8-10mins or until thickened slightly.
Spoon the caramel onto the top of the meringue, 
gently mixing through the meringue.
Put the cake back in the oven and cook for another 40 minutes or 
until meringue is dry to touch.
Allow to cool completely in the tin.
Remove from tin and life carefully from base and onto a cake stand or plate to serve.

Cook’s note: Drizzle over extra caramel if using the cake as a delicious dessert.