1 eight inch cake layer
4 egg whites
1/2 c. sugar
1 qt. firm ice cream

Beat egg whites until foamy, add sugar and beat until stiff but not dry. Place cake on heavy unfinished wooden tray or heatproof platter. Spoon ice cream on the cake leaving a 1 inch border all around. Cover ice cream and cake completely with egg white meringue. Brown meringue lightly in a very hot oven (500 degrees) for 2 minutes. Serve immediately. Serves 6.