Ingredients
Base
Filling
Meringue topping
Method
Base
1.Preheat oven to 170°C. Grease a Swiss roll tin.
2.In a bowl, cream the butter and sugar together, then beat in the egg yolks and continue to beat until the mixture is light and fluffy and the sugar is dissolved.
3.Add the flour and baking powder and mix well. Press into the greased tin and smooth out the mixture with the back of a spoon.
Filling
4.Make the caramel filling by combining all the ingredients in a small saucepan. Stir over a low heat until the sugar has dissolved, then pour over the base.
Meringue topping
5.Beat the egg whites until they form soft peaks and continue to beat while adding the sugar. When the mixture is glossy, spread it over the caramel.
6.Bake for 45 minutes. Allow to cool for 10 minutes before slicing into squares.
