Ah, this can be a bit tricky, Tanya, since the meringue is so delicate. We tried a few different turn-out methods while baking this recipe in the test kitchen. We found that flipping it out onto a plate tended to be a bit too rough for the meringue layer. You might want to try lining your pan with some parchment paper strips that hang over the edges of the pan, which can be used as handles to lift the cake out once it's cool. Another approach is to loosen the edges of the cake and then slide a large, flat spatula underneath the cake to loosen and lift the cake to the serving plate. Extra helping hands are beneficial here! Kye@KAF

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