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| What You Need: |
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2 tablespoons soft butter
4 egg whites
Pinch of salt
¼ cup sugar
4 egg yolks
½ teaspoon vanilla
½ cup all-purpose flour
1 cup orange marmalade or apricot preserves
1 to 2 tablespoons orange juice (optional)
1 quart vanilla ice cream, slightly softened
THE MERINGUE
8 egg whites at room temperature
Pinch of salt
¾ cup superfine sugar
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| How To Cook: |
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1. Brush a tablespoon of soft butter over the bottom and sides of an 11-by-16-inchjelly-roll pan. Line the pan with a 22-inch strip of wax paper and let the extra paper extend over the ends of the pan. Brush the remaining butter over the paper and scatter a small handful of flour over it. Tip the pan from side to side to spread the flour evenly. Then turn the pan over and rap it sharply to dislodge the excess flour.
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2. Preheat the oven to 400°F. In a mixing bowl, beat the egg whites and salt until they form soft, wavering peaks. Add the sugar, two tablespoons at a time, and beat until the whites cling to the beater solidly when it is lifted out of the bowl. In another small bowl, beat the egg yolks for about a minute, then add the vanilla. Mix a large tablespoon of the whites into the yolks, then pour the mixture over the remaining egg whites. Fold together, adding the ½ cup flour, two tablespoons at a time.
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3. Pour the batter into the jelly-roll pan and spread it out evenly. Bake in the middle of the oven for about 12 minutes, or until the cake draws slightly away from the sides of the pan, and a small knife inserted in its center comes out dry and clean. Turn the cake out on a sheet of wax paper, then gently peel off the top layer of paper. Let the cake cool and cut it in half crosswise.
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4. Spread one layer with the cup of marmalade or apricot preserves (if it is too thick to spread, thin it by beating into it 1 or 2 tablespoons of orange juice) and place the second layer on top. Mold the softened ice cream on a sheet of aluminum foil into a brick the length and width of the cake. Wrap in the foil and freeze until solid.
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5. THE MERINGUE: About 10 minutes before serving, make the meringue. First, preheat the broiler to its highest point. Then, beat the egg whites and salt until they form soft peaks. Still beating, slowly pour in the sugar, and continue to beat for about 5 minutes, or until the egg whites are stiff and glossy.
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6. Remove the ice cream from the freezer and place it on top of the cake on a flat, ovenproof baking dish. Mask the cake and ice cream on all sides with the meringue, shaping the top as decoratively as you like. Slide the cake under the broiler for 2 to 3 minutes, and watch it carefully; it burns easily. The meringue should turn a pale, golden brown in 2 to 3 minutes. Serve at once before the ice cream begins to melt.
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