1 layer sponge cake
1 qt. ice cream
4 egg whites
1/2 c. sugar
1 tsp. vanilla

Beat egg whites until nearly stiff, beat in sugar gradually, add vanilla and beat until stiff. Place a board at least 1 1/2 inches thick between 2 pieces of corrugated paper; cover top with waxed paper. Place round of sponge cake on board, heap ice cream quickly on top, leaving a 1 inch margin of cake all around; cover thickly with meringue. Brown quickly in very hot oven (450 degrees). Serve at once with chocolate, caramel or fruit sauce, if desired.

A variation for use with meat meal would be to substitute pareve sherbet for ice cream.