Cake and ice cream preparation
1 Plain Jane Pound Cake from Janie's Cakes
½ gallon container of vanilla ice cream of choice, softened
Cut Janie's Plain Jane pound cake into 1 inch horizontal layers. Place the bottom layer of
pound cake on wax or parchment paper on a cookie sheet. Layer one inch of softened ice
cream on top of the layer of pound cake. Place a second layer of pound cake on top of
the layer of ice cream. Repeat with another layer of ice cream ending with the top layer
of pound cake. Place in freezer and allow to freeze hard.
1 1/2 cups sugar
6 eggs, whites only, room temperature
1/8 teaspoon cream of tartar
Preheat oven to 450 degrees. In a double boiler over simmering water, warm egg whites
while stirring in sugar and cream of tartar with a wire whisk. Stir until sugar dissolves
and mixture is warm to the touch (about 2 minutes).
Transfer mixture to mixing bowl. Mix on high until stiff peaks begin to form (about 10
minutes). Remove cake from freezer and cover entirely with a one inch thick layer of
meringue. Return to freezer for about 15 minutes to allow meringue to stiffen.
Bake at 450 degrees until surface of meringue layer turns a golden brown (about 3