Vanilla-berry layer cake

Method

• 1
  For the cake, preheat oven to 180C/160C fan forced. Line the base and side of two 20cm (base measurement) cake pans.
• 2
  Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the flour and milk, in alternating batches, until combined. Divide mixture among pans. Smooth the surface. Bake for 30 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside to cool slightly before transferring to a wire rack to cool completely.
• 3
  Meanwhile, use electric beaters to beat the cream in a bowl until stiff peaks form. Add the custard. Beat until just combined.
• 4
  Use a serrated knife to cut cakes in half horizontally. Place 1 cake base, cut-side up, on a serving plate. Spread with one-third of the jam and one-third of the cream mixture. Continue layering with 2 layers of the cake and the remaining jam and cream mixture, finishing with the cream mixture.
• 5
  Use electric beaters to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, beating constantly until the mixture is thick and glossy.
• 6
  Spoon meringue over remaining cake layer. Spread to the edge. Use a palette knife to create furrows in meringue. Use a blowtorch to caramelise the top. Set aside to cool for 5 minutes. Carefully transfer to top of cake. Serve immediately.