Peaches and cream meringue cake

1.Preheat oven to 170C. Whisk eggwhite in an electric mixer until stiff peaks form, then gradually add caster sugar, whisking until glossy. Fold in vinegar and cornflour, then spread into a 34cm x 24cm x 3cm tin lined with baking paper and lightly greased. Bake until golden (15 minutes), then cool in tin for 5 minutes. Turn out onto a piece of baking paper dusted heavily with icing sugar and set aside.

2.Meanwhile, for peach sauce, process ingredients in a blender until smooth and refrigerate until required.

3.Meanwhile, for orange-blossom cream, whisk ingredients in a bowl until soft peaks form. Refrigerate until required.

4.Trim edges of meringue, then cut in half widthways and place one half on a serving plate. Scatter half of peaches over, spoon orange-blossom cream on top, sandwich with remaining meringue half, top with remaining peaches and serve with peach sauce. Cake is best eaten within 20 minutes of assembly.