Ginger meringue kiss cake

Preheat oven to 180°C (160°C fan-forced). Line 2 x 15cm (base measurement) x 10cm tall round cake pans with non-stick baking paper.

Combine flour, baking powder, salt and fresh and ground ginger in medium bowl and whisk to combine. Set aside.

Place butter, sugar, oil and vanilla in the bowl of an electric stand mixer and beat for 4–5 minutes, or until light and fluffy. Add eggs 1 at a time, mixing until mostly combined after each. Scrape down sides of the bowl as needed.

Add half the dry mix to the batter and mix until mostly combined. Slowly add milk and mix until well combined.

Add remaining dry mix and mix until well combined. Scrape down the sides of the bowl as needed. Make sure not to overmix.

Divide the cake batter evenly between the pans and bake for 40 minutes, or until a skewer comes out clean.

Remove cakes from oven and allow to cool for about 10 minutes. Remove to wire racks to cool completely.

For the meringue kisses, reduce oven to 170°C (150°C fan-forced). Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Whisk for a further 6 minutes or until stiff and glossy. Scrape down the sides of the bowl, add the vinegar and whisk for 2 minutes.

Line 2 large baking trays with non-stick baking paper. Place meringue in a piping bag fitted with an 8mm round nozzle. Pipe onto trays, leaving 1cm gap in between. Place in oven and reduce the oven temperature to 120°C (100°C fan-forced) and bake for 40 minutes or until crisp to the touch. Turn the oven off and allow the meringues to cool in the oven with the door closed for 30 minutes. Once cool, brush with edible gold powder.

For the buttercream, place flour, sugar and salt in a medium saucepan over medium heat. Cook, stirring constantly, for 30 seconds. Gradually add the milk and cream, whisking continually until smooth.

Cook, stirring, for 6 minutes, or until the mixture is very thick. Remove from the heat. Place in a small bowl, cover with cling film. Cool completely at room temperature.

Place the butter in a bowl of an electric mixer and beat for 4 minutes, or until pale. Gradually add the flour mixture, 1 tablespoon at a time, beating well after each addition. Add vanilla and beat for 8 minutes, until pale. Gradually add the flour mixture, 1 tablespoon at a time, beating well after each addition. Beat for 8 minutes, until pale.

Trim tops off the cakes. Cut each cake in half horizontally. Place 1 of the cakes on a cake stand and spread with ¾ cup of the icing. Repeat process 2 more times. Refrigerate for 30 minutes, to firm. Use remaining icing to spread over the outside of the cake. Decorate with meringues to serve.