Sponge Cake
1 qt. vanilla ice cream
2 tsp. pumpkin pie spice
5 egg whites
1/2 tsp. cream of tartar
3/4 c. sugar
1 tbsp. light rum or 1 1/2 tsp. rum flavoring
Pistachio nuts, halved

Make Sponge Cake; cool. Soften ice cream slightly in chilled 1 1/2 quart bowl 2 to 3 inches smaller than cake diameter; stir in pumpkin pie spice. Pack mixture in chilled bowl; 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, one tablespoon at a time. Beat until stiff and glossy. Fold in rum.

Cover cake and ice cream completely with meringue, sealing it to board or platter. Sprinkle with nuts and 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.

SPONGE CAKE:

2 eggs
1/2 c. sugar
3 tbsp. water
1/2 tsp. vanilla
2/3 c. cake flour
1/2 tsp. baking powder
1/8 tsp. salt
Powdered sugar

Heat oven to 375 degrees. Line 1 (9 inch) round layer pan with aluminum foil or waxed paper; grease. Beat eggs in small mixer bowl until very thick and lemon colored, about 5 minutes. Pour eggs into large mixer bowl; gradually beat in sugar. Blend in water and vanilla on low speed. Add flour, baking powder, and salt gradually, beating just until batter is smooth. Pour into pan, spreading to edges.

Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Loosen cake from edges of pan; invert onto towel-covered rack sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges if necessary. Cool.