1. Heat an oven to 180˚C and line two round sandwich cake tins with baking paper circles.
2. Begin by making the cake base mix. Mix the sugar and yolks and whisk until pale. Add the other wet ingredients and whisk again until smooth. Combine the dry ingredients in a bowl, add them to the mix, and mix smooth.
3. Next, make the meringue mix. Whisk together the whites and the cream of tartar. Then gradually add the sugar while whisking to soft peaks. Fold the meringue mix into the base mix a third at a time.
4. Divide the mix between the two tins and bake for 30–40 mins until golden and springy. Cool upside down (fully), release and turn out.
5. Make the icing by combining all the ingredients with a hand whisk. Spread the icing over one of the cakes, add the other on top, and then ice all over with the rest of the mix. Finely grate the Cheddar over the top.