15cm-18cm sponge cake
3 egg whites
175g caster sugar
ice cream to cover top of sponge cake
1/2 tbsp caster sugar
Preheat oven to 220C/425F/Gas 7.
Put sponge cake on an ovenproof serving dish.
Whisk the egg whites stiffly until peaks are formed. Gradually whisk in half the sugar, then fold in remainder. Place ice cream on top of sponge cake. Cover completely with meringue mixture and dredge with caster sugar. Bake for about 3 minutes to colour.
*Chopped fruit may be placed between the sponge and ice cream.
I didn't use enough ice cream, I think you need to make sure that you also have a 'solid' piece of ice cream on top of the sponge, not lots of little bits with gaps between as that makes it easier for it to melt - as mine did.
It was good though, it's been so many years since I had this that it was lovely and meringue is just SO good!