|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.