2 tbsp. butter
4 egg whites
Pinch salt
1/4 c. sugar
4 egg yolks
1/2 tsp. vanilla
1/2 c. all-purpose flour
1 c. orange marmalade or apricot preserves
1 or 2 tbsp. orange juice
1 qt. vanilla ice cream, slightly softened

Brush a tablespoon of soft butter over the bottom and sides of a 11 x 16-inch jelly roll pan. Line pan with a 22-inch strip of waxed paper, letting the extra paper extend over the ends of the pan. Brush remaining butter over the paper and scatter a small handful of flour over it. Tip the pan from side to side to spread flour evenly. Then turn the pan over and rap it sharply to dislodge the excess flour. Preheat oven to 400 degrees.

In a mixing bowl, beat the egg whites and salt until it forms soft waving peaks. Add sugar, 2 tablespoons at a time, and beat until the whites cling to the beaters solidly.

In another small bowl, beat the egg yolks for about 1 minute, then add vanilla. mix 1 large tablespoon of the whites into the yolks, then pour the mixture over remaining egg whites. Fold together, and add 1/2 cup flour, 2 tablespoons at a time. Pour batter into the jelly roll pan and spread evenly. Bake in the middle of the oven for about 12 minutes or until cake draws slightly away from the sides of the pan, and small knife inserted in the center comes out dry and clean.

Turn the cake out on a sheet of wax paper. Gently peel off the top layer of paper. Let the cake cool, then cut in half, crosswise. Spread 1 layer with a cup of marmalade or apricot preserves. If it is too thick to spread, thin by beating into it 1 or 2 tablespoons of orange juice. Place a second layer on top. Mold softened ice cream on a sheet of aluminum foil into a brick, the length and width of the cake. Wrap in foil and freeze until solid.