Choc Swirl Meringue Cake

Preheat oven to 180°C. Grease and line bases of two round 20cm cake pans with baking paper.

Place butter and sugar in a large bowl. Using an electric mixer, beat until pale and fluffy. Add one egg a time, beating well after each. Sift flours, baking powder and salt together in a separate bowl. Using a large metal spoon, fold in flour mixture and milk in 2 alternate batches. Divide batter evenly between pans and smooth tops.

Bake for 30 minutes or until a skewer inserted into centres comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely.

Meanwhile, to make the choc swirl meringues, reduce oven to 100°C. Grease and line 2 baking trays with baking paper.

Using an electric mixer, whisk 4 egg whites on high speed to firm peaks. Gradually add 1 cup caster sugar, 1 tbs every 30 seconds, beating well between additions until sugar dissolves. Scrape down side of bowl and beat for a further 3 minutes or until mixture is thick, stiff and glossy.

Fit a piping bag with a 1.5cm star-shaped nozzle. Spread or paint 3 thick stripes of chocolate on the inside of bag. Spoon in meringue mixture. Pipe 4cm-diameter swirls, spaced 3cm apart, in a single layer on trays. Bake for 1 hour 15 minutes or until crisp and dry. Turn off oven, prop door ajar and cool completely.

Beat cream to soft peaks, then beat in mascarpone. Crush half the raspberries with a fork and fold through cream.

Hull and thinly slice half the strawberries. Spread 1 1/2 cups raspberry cream over cake base. Cover with sliced strawberries. Top with second cake layer. Spread 1 cup raspberry cream over cake top. Press meringues around sides of cake, securing with remaining cream mixture. Pile remaining berries on cake and serve immediately.