|Sponge cake||1 (1 Layer)|
|Neapolitan ice cream/Other ice-cream||1 Pint (1 Block)|
|Castor sugar||12 Ounce|
Place sponge cake on heavy board, such as small bread board which has been covered with aluminium foil.
If desired, moisten cake with a little fruit syrup or rum or brandy; some chopped sliced peaches can be arranged over cake, and pressed in gently.
Place ice-cream on top, place in freezing compartment of refrigerator.
Beat egg-whites until stiff, gradually add sugar, beat until of meringue consistency.
Cover ice-cream and cake completely with meringue; rough up meringue slightly.
Bake in very hot oven, Mark 8, 450°F., 3 to 5 minutes, until meringue is lightly browned.
Serving size: Complete recipe
Calories 3015 Calories from Fat 649
% Daily Value*
Total Fat 72 g110.9%
Saturated Fat 43.5 g217.6%
Trans Fat 0 g
Cholesterol 419.2 mg139.7%
Sodium 921.4 mg38.4%
Total Carbohydrates 546 g181.9%
Dietary Fiber 0.75 g3%
Sugars 494.5 g
Protein 44 g88%
Vitamin A 53% Vitamin C 7.3%
Calcium 72.2% Iron 23.5%
*Based on a 2000 Calorie diet