Prepare the caramel. In a medium saucepan, combine Domino® Golden Sugar and water. Cook over medium heat. Bring to a simmer, stirring every so often until sugar is dissolved, about 5 minutes. Increase heat to medium-high and cook until golden, do not stir at this point. Watch carefully since caramel cooks fast.
Once caramel turns deep golden color, turn off heat and immediately stir in cream, butter, vanilla, and salt. Mixture will bubble up so be careful. Transfer to a heatproof container and let it cool down to room temperature. Set aside.
Prepare the cake. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or four 8-inch cake pans.
In the bowl of a stand mixer using the paddle attachment, mix the flour, Domino® Golden Sugar, baking powder, and salt on low speed until all ingredients all combined. Add the butter and half of the buttermilk to the flour mixture. Mix at low speed until incorporated. Raise the speed to medium and beat for 2 minutes. Scrape the sides of the bowl.
In a measuring cup, mix the eggs, the other half of the buttermilk, and vanilla. At medium-low speed, gradually add egg mixture to the batter. Mix for 1 more minute at medium-high speed.
Scrape batter into prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pan for 5 minutes. Remove from pan and cool completely.
Once the cakes are completely cool, prepare the meringue. In a glass bowl, combine the egg whites and Domino® Golden Sugar. Place the bowl over boiling water and heat the mixture, whisking constantly, until all sugar has dissolved, and the mixture has reached a temperature of 130-150°F. The water should not touch the bowl. Remove from heat and add cornstarch, salt, cream of tartar, and vanilla to the mixture. Pour egg mixture into stainless steel stand mixer bowl. Place the bowl on a mixer fitted with the whisk attachment and whip on medium-high speed until stiff peaks form. While assembling the cake, keep the meringue mixing at low speed, mixing until ready to decorate the cake.
Assemble the cake. Make sure caramel is room temperature. Using a serrated knife, cut each cake horizontally in half. If you are using 8-inch cake pan, then no need to cut the cakes. Place one cake layer, bottom side up, on a plate. Spread a thin layer of meringue over the cake. Pipe a border of meringue around the cake as a border for the filling. Spread ½-cup of caramel. Repeat with the second and third layer. Top with remaining layer, bottom side up.
Frost the cake with meringue. Make waves of meringue using a spatula or the back of a spoon. Using a kitchen gas torch, brown the meringue. Serve.