TIP! Cake, without the meringues, can be made up to two days ahead. Store in an airtight container, at room temperature. Decorate just before serving.
Ingredients
Method
Grease a 20cm round cake pan. Line base and side with baking paper.
Place cake mix in a large bowl, reserving icing mix. Add rind, soft drink and egg. Using a wire whisk, whisk until smooth. Pour into prepared pan.
Cook in a moderately slow oven (160C) for about 40 to 45 minutes, or until cooked when a skewer inserted in centre comes out clean. Remove from oven. Stand in pan for 15 minutes. Turn out onto a wire rack to cool completely.
To make icing, place icing sugar and reserved icing mix in a medium bowl. Stir in enough juice to form a smooth, thick and spreadable consistency. Tint orange with colouring. Reserve 2 tablespoons of icing in a small bowl.
Spread remaining icing over top of cake. Decorate with meringues. Stir a little water into reserved icing, then drizzle over meringues. Stand at room temperature until set before serving.
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