1 x 25cm/10in sponge cake, about 2.5cm/1in thick
7 tbsp cherry jam (jelly)
1.2 litres/2 pints/5 cups vanilla ice cream
4 large (US extra-large) egg whites
225g/8oz/1 cup caster (superfine) sugar
1 Place the sponge cake on an ovenproof plate and spread with the jam. Scoop the ice cream on top of the jam, leaving a 1cm/½in border around the edge, then cover and put in the freezer for at least 30 minutes.
2 Whisk the egg whites in a clean, grease-free bowl until stiff. Using a large spoon, fold in the sugar, 1 tbsp at a time, then whisk until very thick and glossy.
3 Spoon the meringue over the ice cream, taking it all the way round and down to cover the edge of the cake. Swirl the top and sides. Freeze for at least 1 hour or overnight.
4 Preheat the oven to 230°C/450°F/Gas 8.
5 Bake for 3–4 minutes until the meringue is just set and golden brown. Serve immediately.