Preheat the oven to 170°C. Grease and line a 20cm x 30cm tin with baking paper.

Whisk together the sugar, eggs, oil, sour cream, lemon zest, and lemon juice until well combined. Gently fold in the sifted flour.

Pour the batter into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.

Cut the cake into pieces or shapes as desired for layering in the trifle bowl (e.g., triangles). Set aside until assembly.

Place all ingredients into a small saucepan.

Stir over medium-high heat until the mixture thickens slightly.

Remove from the heat and allow to cool.

Place all ingredients into a bowl and whisk until soft peaks form. Be careful not to overwhisk.

In a small saucepan, combine 240g of the sugar with the water. Heat over high, stirring until the sugar dissolves and the mixture comes to the boil. Stop stirring, reduce the heat slightly, and simmer for 4–5 minutes.

Meanwhile, in a mixing bowl, whisk the egg whites (and optional cream of tartar) on high speed until almost at stiff peaks. Gradually add the remaining 240g of sugar.

With the mixer on low speed, carefully drizzle in the hot sugar syrup. Continue mixing on high until the meringue is thick, glossy, and has cooled slightly.

Spread or pipe a small amount of cream onto the base of the trifle bowl.

Arrange cake pieces on top and drizzle with lemon syrup.

Spread or pipe the remaining cream over the cake layer.

Gently spread a layer of lemon curd on top.

Spoon the meringue over the curd, creating decorative peaks.

Using a blowtorch, carefully brown the meringue until golden.