1 layer sponge cake
1 qt. brick ice cream
6 egg whites
1/4 tsp. vanilla
3/4 c. sugar
1/4 tsp. salt

Cover a thick cookie sheet with waxed paper. Place cake on paper and ice cream on cake, having cake extend 1/2 inch beyond ice cream. Beat egg whites, salt and vanilla until stiff; adding sugar gradually and beat until well blended. Cover cake and ice cream with meringue. Bake in hot oven (400 degrees) for 8-10 minutes. 6-8 servings.