- 6
Ingredients
- Sponge Cake recipe:
- 2 eggs
- 1/2 cup sugar
- 3 Tablespoons water
- 1/2 tsp vanilla
- 2/3 cups cake flour
- 1/2 tsp. baking ppowder
- 1/2 tsp salt
- 1 quart vanilla ice cream
- 2 teaspoons pumpkin pie spice
- 5 egg whites
- 1/2 tsp. cream of tartar
- 3/4 cups sugar.
Preparation
Step 1
Preheat oven to 375 degrees.
Line a 9 inch round pan with aluminum foil.
Beat eggs until thick and lemon colored
about 5 minutes.
pour eggs into large mixing bowl, gradually beat in sugar
Blend in water and vanilla on low speed
Add flour, salt and baking powder gradually, beating until batter is smooth. Pour into pan, spreading to edges.
Bake until toothpick inserted in center comes out clean, 12 to 15 minutes. Loosen cake from edges of pan, invert onto towel covered rack that is sprinkled with powdered sugar. Remove foil, trim off stiff edges and cool.
Soften ice cream slightly in a 1 1/2 quart bowl. 2 to 3 inches smaller than the cake diameter. Stir in pumpkin pie spice. Pack mixture and freeze.
Place cake right side up on serving board or freezer to ovenware platter.
Loosen ice cream slightly ( dip bowl quickly into hot water) Invert onto cake. Return to freezer.
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time, beat until stiff and glossy.
Cover cake and icecream completely with meringue, sealing it to board or platter. Return to freezer. store no longer than 24 hours.
Just before serving, heat oven to 500 degrees. Bake on lowest rack in oven until meringue is light brown (3 to 5 minutes). Serve immediately.