Toasted Vanilla Meringue Cake

Make the Cake:

1. Line the bottom of an 9-inch round spring pan with parchment paper and grease the sides.
2. Preheat the oven to 375° F with a rack in the lower third.
3. Whisk the flour and baking powder together and set aside.
4. In a large bowl, with a handheld electric mixer, beat the eggs, sugar, salt, and inside of vanilla pod on high speed until it is thick and pale, 3 to 4 minutes.
5. Beat in the melted butter, then add the cream/milk. Add the flour mixture and fold and stir until blended. Scrape into the pan.
6. Bake 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Set the pan on a rack to cool.

Make the Meringue:

1. In a small saucepan over medium heat, bring sugar and water to a boil. Scrape the seeds out of the vanilla pod and add both seeds and pod to the saucepan. Boil until syrup reaches soft-ball stage (240°F on a candy thermometer). You an tell the syrup is ready by dropping some in a plate: if it hardens within 30 seconds its done. Remove vanilla pod.
2. In an electric mixer fitted with the whisk attachment, beat egg whites with 1 tablespoon sugar on low until foamy. Add cream of tartar and beat on medium high until stiff but not dry.
3. With mixer running, pour syrup down side of bowl into egg whites in a steady stream. Beat on high speed for about 15 minutes until the egg whites are cool to the touch and stiff and glossy.
4. Spread the meringue over the cake and toast with a torch.