1 qt. vanilla ice cream
1 sponge cake
1/4 tsp. salt
4 eggs whites
1/2 c. sugar
1 tsp. vanilla

1. Spread ice cream on sponge cake and put in freezer until ready to serve.

2. Add salt to egg whites and beat until very stiff. Gradually add the sugar, beating constantly. Fold in vanilla.

3. Remove the cake from the freezer and cover with the meringue. Be sure that the meringue completely covers all the ice cream.

4. Bake for 4 to 5 minutes in a preheated 475 degree oven or until meringue is slightly brown. Serves 6.