Lemon drizzle with mascarpone filling and meringue

Author of Deliciously Decorated and Burlesque Baking Charlotte White of Restoration Cake joins us as we embark on two weeks of learning how to make the best cakes ever - and today she's making lemon drizzle sandwich - and John Whaite tops it with his tasty meringue.

We'd love to see your cake creations at home. Show us your cakes by posting them to us on Twitter and Instagram using #LetThemTweetCake.

Recipe:

300g butter400g caster sugarZest and juice of 3 lemons8 large free range eggs300g self-raising flour250g ground almonds2tsp baking powder8tbsp lemon curdJuice of 4 lemons (for lemon syrup)120g caster sugar (for lemon syrup)

For the meringue topping:

4 large egg whites225g caster sugar50ml waterLemon cheesecake frosting

Method:

• Cream the butter and the sugar until almost white. Seriously, the minute you think you are done creaming, add on another 3 minutes! This is best done in a free-standing mixer or, at the very least, with an electric handwhisk

• Beat the eggs in a jug and add the lemon zest and juice to this. Gradually incorporate this liquid into the butter and sugar, mixing continuously on a low speed. If the mixture starts to curdle, add a tablespoon of your flour to bring it back together

• Add the lemon curd and mix through

• Combine your dry ingredients in a separate bowl and fold these into the wet mixture a third at a time

• Divide the mixture between two lined sandwich tins and bake in an oven preheated to 160 for approximately 45 minutes. The cakes are done when a skewer comes out clean

• Heat the lemon juice and sugar in a saucepan over a low heat, stirring occasionally, until the sugar has completely dissolved and the syrup is perfectly translucent

• As soon as you remove the cakes from the oven, poke them right down to the bottom of the tin in several places with a skewer. Really go for it and pour all of the syrup over the top of the cakes but leave each pouring of syrup to soak in before you add more rather than allowing a puddle to collect on top. Leave the cakes to cool in their tins for 10 minutes before turning out on a wire rack to cool completely

• Level cake layers and fill with a small amount of cream cheese frosting and lemon curd

For the meringue:

• Place egg whites into a mixer with whisk attachment and whisk until stiff peaks

• Dissolve the sugar in the water and heat over a high heat until 118C on the thermometer

• Once hot enough pour in a thin stream into the egg whites, whilst whisking

• Turn the mixer to full speed and continue whisking for about 5 minutes, to room temperature. You should end up with a thick, stiff meringue

• Load the piping bag with the thick meringue. Starting at the base of the cake, pipe tight rosettes of meringue

• Work the way around the cake and repeat a level up and on top, until the cake is covered with meringue rosettes

• Use the blowtorch to gently char the meringue