Trim a 1 inch thick piece of sponge or layer cake 1 inch larger on all sides than 1 quart or 2 pints of brick style ice cream; place cake on plate. Center ice cream on cake (place pints side by side). Cover; freeze firm. At serving time, beat 5 egg whites with 1 teaspoon vanilla and 1/2 teaspoon cream of tartar until soft peaks form. Gradually add 2/3 cup sugar; beating until stiff peaks form. Transfer cake with ice cream to baking sheet; spread with egg white mixture, sealing to edges of cake all around.

Swirl to make peaks. Bake at 500 degrees until golden, about 3 minutes. Slice; stir immediately. Makes 8 servings.

Note: If using 1/2 of 1/2 gallon ice cream, cut in half lengthwise.