|All purpose flour||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Teaspoon, grated|
|Raspberry sorbet/500 milliliter mango sorbet||2 Cup (32 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
To make cake, with electric mixer, beat eggs and egg whites with sugar until very light â€” about 5 minutes.
Sift flour over eggs and gently fold in, along with orange peel.
Spread over bottom of 9-inch/23 cm non-stick or parchment paper-lined cake pan.
Bake in preheated 350Â°F/180Â°C oven for 15 to 20 minutes, or until brown and spongy.
Invert cake on rack and cool.
Meanwhile, soften sorbet just until spreadable.
Spread over bottom of 8-inch/20 cm cake pan that has been lined with plastic wrap or foil.
Freeze until firm.
Place cooled cake on piece of cardboard cut just to fit and place on baking sheet.
Unmould sorbet onto cake and freeze until ready to coat with meringue.
To make meringue, just before assembling, beat egg whites with cream of tartar until opaque and light.
Gradually beat in sugar and continue to beat until stiff.
Beat in vanilla.
Pipe or spoon meringue over entire cake right down to cardboard to completely enclose sorbet.
Freeze until ready to serve.
Just before serving, bake frozen cake in preheated 500Â°F/260Â°C oven for 2 to 3 minutes, or until nicely browned.
Place cake on serving platter and serve immediately.