Recipe Steps
- Pre-heat oven to 200°C/400°C/Gas 6. Lightly grease a 20-23cm (8″or 9″) sandwich tin.
- Make sponge base by beating the eggs, sugar and pinch of salt and the 2 egg yolks (left over from Meringue Topping) until thick and creamy.
- Fold in the flour using a metal spoon.
- Transfer to prepared tin and bake for approx 10 minutes until well risen and golden brown. Cool on a wire tray.
- When cold, place sponge on ovenproof dish.
- Make meringue by beating egg whites and caster sugar together until thick and shiny.
- Place ice cream on centre of sponge, swirl the meringue topping over the ice cream making sure it is well sealed.
- Shake granulated sugar over the meringue and place in a hot oven for 3 minutes or until meringue is golden brown.
- Serve immediately with fresh fruit.
