In the bowl, add the egg yolks, orange zest, fresh orange juice, and sugar into the bowl and give it a quick whisk.

Once the water in the saucepan has come to a boil, reduce the heat and bring the water to a simmer. Then, place the heat-proof bowl with the orange curd mixture on top of the saucepan. Make sure that the bottom of the bowl is not touching the water.

As soon as you place the bowl on the saucepan, start whisking the mixture and keep whisking continuously to stop the eggs from scrambling from the heat. Keep whisking until the mixture thickens and coats the back of a spoon, about 5-8 minutes.

Once thickened, remove the curd from the heat, add the softened butter, and whisk until it's melted and incorporated into the mixture.

Cover the orange curd with cling film and chill it in the fridge for at least two hours. Make sure that the cling film is touching the surface of the curd to stop a film from forming on top.

Preheat the oven to 170 degrees Celsius. Prepare the cake pans by greasing them with butter and dusting with flour to make sure that the cake does not stick to them while baking.

In a bowl, add the sugar and orange zest in a bowl. Rub the zest into the sugar to release the oils until the sugar is orange. Add the butter and whisk for 3-5 minutes on medium-high speed until it's properly creamed with the sugar.

Add the eggs and vanilla and whisk again until combined. The batter might appear split at this step, but don't worry.

Add the flour, baking powder, corn flour, and salt and whisk on low speed until everything is just combined. Do not over mix at this step or the cake might become tough and dry.

Transfer the batter equally into both pans and bake for 15-20 minutes until a toothpick comes out clean from the center of the pan. Make sure not to over bake or they will dry out.

Let the cakes cool completely before assembling. If assembling the next day, pack the cake tightly in cling film and store in the fridge.

Let the meringue cool down, then whip using an electric or stand mixer with a whisk attachment starting on low speed, then medium speed, then high speed. Whisk until the egg whites reach stiff peaks.

Add a little dollop of meringue and lace the first cake layer at the bottom of your desired plate or dish so that it does not slip while decorating.

Add a thin layer of meringue on top and create a well in the center by raising the sides of the meringue a little higher than the center. Torch the meringue properly, make sure it gets dark to get that toasty flavor.

On top of the meringue, add 2 tablespoons of orange curd in the center of the meringue and evenly spread it around using. a spoon or spatula. Top it with the second cake layer, then repeat the layer of toasted meringue and curd. Keep the meringue layer a little lesser than before as we will be topping it with more meringue to finish.

Add a few dollops of meringue on top of the curd, and spread it around, keeping it high and textured, then toast the meringue properly in all places using a blow torch