2 pints ice cream (brick-style)
sponge cakes (1 inch-thick) or layer cake (1 inch-thick)
5 egg whites
1 teaspoon vanilla
12 teaspoon cream of tartar
23 cup sugar
Lay ice cream bricks side by side; measure length and width. Trim cake 1 inch larger on all sides than ice cream measurements. Place cake on a piece of foil. Center ice cream on cake. Cover; freeze till firm. At serving time, beat together egg whites, vanilla, and cream of tartar to soft peaks. Gradually add in sugar beating after each tablespoon is added. Transfer cake with ice cream to a baking sheet. Spread with egg white mixture, sealing to edges of cake and baking sheet all around. Swirl to make peaks. Place oven rack in lowest position. Bake in a 500F degrees oven about 3 minutes or till golden. Slice; serve immediately.