|Sponge cake||1 (9-inch round)|
|Ice cream||1 Quart|
|Egg whites||4 (For Meringue:)|
|Sugar||8 Tablespoon (For Meringue:)|
|Almonds||2 Tablespoon, slivered (For Meringue:)|
1. Soften the ice cream and place it in a 8 x 1 2 loaf pan. Return to freezer and freeze until hard.
2. Beat the egg whites till soft peaks form. Add the sugar a tablespoon at a time and beat till stiff peaks form.
3. Place the hard ice cream on top of the cake and cover the top of the ice cream and sides of the cake with the meringue. Sprinkle with slivered almonds and bake in a preheated 450°F oven till the meringue is lightly browned, about 5 minutes.