Ingredients:

  • 1 cup all-purpose flour (120g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup unsalted butter, softened (113g)
  • 2 large eggs
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 4 cups vanilla ice cream, softened slightly (960ml)
  • 4 large egg whites
  • 1 cup granulated sugar (200g)
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line the bottom of the cake pan with parchment paper.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs, vanilla, baking powder, and salt – mix until combined.
  4. Gradually add flour and mix until just combined.
  5. Pour batter into prepared pan and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
  6. Allow the cake to cool completely.
  7. Once the cake has cooled, slice it horizontally into two layers and place one layer on a baking sheet.
  8. Spread the softened ice cream evenly over the top and cover with the second layer of cake; freeze until firm (about 1 hour).
  9. In a mixing bowl, whisk egg whites and cream of tartar until soft peaks form.
  10. Gradually add sugar, whisking until stiff peaks form and sugar is fully dissolved; stir in vanilla extract.
  11. Preheat oven to 500°F (260°C). Remove the assembled cake from the freezer and spread meringue over the entire cake, sealing the edges.
  12. Bake for 5-10 minutes until meringue is golden brown, keeping a close eye to prevent burning.
  13. Serve immediately