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TIP – We used Green’s Lemon Cake Mix. Cake and sauce can be made several hours ahead. Reheat the sauce to serve.
Ingredients
Method
Invert the base of a 21cm springform pan (base measures 20cm). Grease and line base and side with baking paper, extending paper 4cm above pan edge.
Prepare cake mix according to packet directions. Spoon into prepared pan. Smooth over the top. Reserve the icing sachet for another use.
Stir ⅓ cup curd in a small bowl until smooth. Dollop level teaspoons only (or it will sink) randomly over the cake batter. Don’t stir. Place the pan on an oven tray.
Cook in a 160°C preheated oven for 45-50 mins, or until a skewer inserted into the centre comes out clean. Remove. Stand the cake in the pan while making the meringue. Increase oven temperature to 200°C.
To make meringue, beat egg whites in the small bowl of an electric mixer until frothy. With motor operating, gradually add sugar, 1 tbsp at a time, beating well after each addition. Beat on high speed for a further 5-8 mins, or until sugar is dissolved and meringue is smooth and glossy.
Spoon meringue over warm cake in pan, creating peaks with the back of a spoon.
Return to oven. Cook for about 10 minutes, or until the meringue is evenly browned. Remove. Cool in the pan.
To make sauce, stir remaining curd (about 1 cup) and ¼ cup water in a small saucepan over a medium heat until combined. Bring to a boil. Cool slightly.
Remove the side of the pan. Transfer the cake to a serving plate. Serve with warm sauce.
