Floating island cake
15 egg whites
1 tsp salt
1 tsp cream of tartar
250g caster sugar
2 tsp caramel essence
250ml golden syrup
Vanilla egg custard, to serve
Preheat oven to 150°C. Place egg whites, salt and cream of tartar in a food processor. Whisk on high speed until mixture forms soft peaks. Keep whisking while gradually adding sugar. Whisk until glossy and stiff, about 5 mins. Fold in caramel essence.
Grease a 3-litre volume metal ring mould with non-stick cooking spray. Spoon meringue mixture into the mould and smooth out on top.
Place the mould in a roasting tin and pour boiling water in the tin until it is halfway up the sides.
Place in the oven and bake for 90 mins, until puffed up and golden brown. Remove from oven and allow to cool – it will sink a little bit.
Turn out on to a serving plate. Heat golden syrup until runny and drizzle over meringue cake. Pour custard over and serve.