Ghost Meringue and Orange Cake

• 8 servings
• 90 minutes to prepare

Instructions

Method 

1. Preheat the oven to 110°c/100°c Fan/230°F/ Gas Mark 4.  
2. Whisk the egg whites to soft peaks and add the caster sugar a spoonful at a time until thick and glossy.  
3. Place spoonfuls of meringue onto a parchment lined baking tray and swipe the meringue with the back of a spoon to make the ghost shapes.  
4. Bake in the oven for 1 hour until crisp, then allow to cool.  
5. To make the sponge, preheat the oven to 170°c/160°c Fan/350°F/ Gas Mark 4, then mix the sugar and butter until light and fluffy.  
6. Add the beaten egg a little at a time with a spoonful of flour.  
7. Once all the egg has been added, fold in the rest of the flour and split the mix into 2x15cm cake tins.  
8. Bake in the oven for 25-30 minutes until golden then allow to cool on a cake rack.  
9. To make the icing, whisk the soft butter, orange colouring and orange blossom water until light and fluffy.  
10. Add the icing sugar slowly until thick and creamy.  
11. Spread some icing onto one of the sponges and then top with the Sweet C Mandarin segments.  
12. Place the other sponge on top and then cover the cake with a layer of icing.  
13. Place in the fridge for 30 minutes to set, meanwhile heat the double cream and add the chopped chocolate to make the glaze and allow to cool.  
14. Dot some of the cooled chocolate glaze onto the meringues for eyes.  
15. Drizzle and drip the chocolate layer and then place the meringue ghosts on top and around the sides.