Ingredients:

  • 1/2 cup (60g) all-purpose flour, sifted
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, separated
  • 1/4 cup (50g) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 quart (946ml) high-quality vanilla ice cream, softened slightly
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 6-inch cake pan, line with parchment.
  2. Whisk flour, baking powder, and salt.
  3. Beat egg yolks with half the sugar and vanilla until pale and thick. Add milk.
  4. Beat egg whites with cream of tartar until soft peaks form. Add remaining sugar, beat until stiff, glossy peaks form.
  5. Fold dry ingredients into yolk mixture, then fold in meringue.
  6. Pour batter into pan, bake until golden brown and a toothpick comes out clean. Cool completely.
  7. Line a bowl slightly smaller than the cake with plastic wrap.
  8. Spoon softened ice cream into bowl, packing firmly. Freeze until solid (at least 2 hours).
  9. Place cooled cake on a baking sheet lined with parchment paper.
  10. Unmold frozen ice cream dome and place on top of the cake. Return to freezer.
  11. Beat egg whites with cream of tartar until soft peaks form. Add sugar, beat until stiff, glossy peaks. Beat in vanilla.
  12. Quickly cover ice cream and cake with meringue, ensuring no exposed spots. Create swirls.
  13. Broil for 2-3 minutes, bake at 500°F (260°C) for 3-5 minutes, or torch until lightly browned. Watch carefully.
  14. Slice and serve immediately.