Meringue custard cake

Pre-heat oven to 160 ºC. Grease and line two 23cm loose-bottomed cake tins.
1. For base: Cream together butter and sugar, then add egg yolks, one at a time. Beat until light and fluffy.
2. Sift dry ingredients together. Add, alternately with milk, to the mixture.
3. Divide batter between the prepared cake tins.
4. For meringue: Beat egg whites until foamy, add cream-of-tartar and continue to beat. Gradually add sugar, beating until soft peaks form. Fold in nuts. Spread meringue over the uncooked cake batter.
5. Bake for about 30 minutes, or until meringue is golden.
Allow to cool in tins before removing to cool further.
6. To assemble: Place one cake layer, meringue side up, on a serving plate. Spread the custard over this layer and top
with the remaining cake layer, meringue side up. Serve this cake on the day of baking, as it will begin to soften after it’s been assembled.