1 8 or 9 inch round cake
6 egg whites
cream of tartar
12 T. sugar
ice cream Directions:
Bake 1 round cake, any flavor--8 or 9 inch is best--but be sure to have a matching size bowl for the ice cream.
Ice cream can be smaller around than cake but not larger. Use a metal or glass bowl for best results.
Spray bowl with non stick spray. Line with plastic wrap. Pack bowl with ice cream; you can use different flavors for a wonderful layered and tasty treat. Cover with plastic wrap and freeze at least 2 hours or up to 24 hours in advance.
Beat 6 egg whites and 1/2 tsp. cream of tartar until frothy. Gradually beat in 12 tablespoons sugar a little at a time until meringue stands in tall glossy peaks.
Assemble cake on a cookie sheet(lined with parchment or wax paper.) Top with ice cream, then cover with meringue, making sure to seal all edges so that no ice cream can be seen. If ice cream starts to melt, return cake and ice cream to the freezer for about 15 minutes. Bake in a hot 500 degree oven until meringue starts to brown, 1-2 minutes. Remove from oven and serve immediately.Presented by:
Connie Emmons, Connie's KitchenDate Aired:
January 10, 2013
Connie Emmons, Connie's Kitchen