Salted caramel Eton mess

Step 1

To make sponge, preheat oven to 180°C. Grease and line two 18cm round cake pans with baking paper. Using an electric mixer, beat flour, baking powder, butter, sugar, eggs, vanilla and a pinch of salt until fluffy.

Step 2

Divide among pans. Bake for 30-35 minutes until golden. Stand for 5 minutes, then turn onto a wire rack to cool.

Step 3

For meringue, preheat oven to 90°C and line two baking trays with baking paper. Using an electric mixer, beat eggwhites For meringue, preheat oven to 90°C and line two baking trays with baking paper. Using an electric mixer, beat eggwhites For meringue, preheat oven to 90°C and line two baking trays with baking paper. Using an electric mixer, beat eggwhites on high speed until soft peaks form, then add sugar, a little at a time, beating until dissolved. Continue beating on high until smooth and glossy. Dollop spoonfuls of mixture onto trays. Bake for 3 hours or until crisp and dry. Set aside to cool.

Step 4

Beat on high speed until soft peaks form, then add sugar, a little at a time, beating until dissolved. Continue beating on high until smooth and glossy. Dollop spoonfuls of mixture onto trays. Bake for 3 hours or until crisp and dry. Set aside to cool.

Step 5

Break cake and meringue into large pieces and layer in bowls or glasses with whipped cream. Pour over caramel sauce and top with strawberries and pretzels.