Learn how to bring on the wow factor at your next party by making this classic frozen dessert. Sponge cake is topped with ice cream, then encapsulated in a blanket of fluffy Italian meringue that's a beautiful baked dream on the outside and creamy cold ice cream on the inside!
2.8ouncesall-purpose flour(1/2 cup + 1 Tablespoon)
3largeegg whitesat room temperature
1ouncepowdered sugar(1/3 cup UNPACKED)
FOR THE ITALIAN MERINGUE
1cupgranulated sugar(7.5 ounces)
2tbsplight corn syrup
3tbspwater
4largeegg whitesat room temperature
2cupsice cream(flavor of your choice)
Instructions
SPONGE CAKE
Heat oven to 425°F (400° F if using a convection oven)
Spray a half-sheet pan with non-stick spray. (Place parchment paper on top of the spray and then butter the top of the parchment paper. This is to make the cake easier to remove from the pan after baking); set aside.
Using a stand or electric hand mixer with a whip attachment, combine whole eggs, yolks, sugar, and vanilla on medium-high speed until it's pale yellow and develops thick ribbons. using a rubber spatula, gently fold in flour; set aside.
In a clean, grease-free bowl, whip egg whites and powered sugar on high speed until medium soft peaks appear. **
Using a clean rubber spatula, gently fold the egg whites into the batter. Spread batter evenly in pan and bake for 7-8 minutes, until top of cake is lightly browned and still bounces back when touched.
Remove pan from oven and place on a wire rack to cool completely.
Use edges of parchment paper to release cake from pan. Lay cake side down on a table or cutting mat and peel the parchment paper away from cake. Discard paper.
Use a 3-inch round biscuit or cookie cutter to cut circles of cake. Stack 2 or 3 circles together between squares of parchment paper and place the stacks in a freezer until ready to assemble.
ICE CREAM PREPARATION
To assure ice cream is as frozen as possible, place single scoops into the tins of a muffin pan. Cover with plastic wrap and a layer of aluminum foil until ready to assemble.
ITALIAN MERINGUE
Place egg whites into the clean bowl of a stand mixer with a whip attachment.
Place 3/4 cup sugar, corn syrup, and water into a heavy bottomed sauce pan. Place a candy thermometer into the pan; be sure that it doesn't touch the bottom of the pan. Bring sugar to a boil over high heat. Be VERY careful, as cooked sugar reaches temperatures hotter than boiling water!
When sugar reaches 200° F, beginning whipping the egg whites on high speed. When soft peaks have formed, lightly add in the remaining 1/4 of sugar (DON'T dump it in all at once!). Reduce speed to low and continue mixing.
When sugar reaches 240° F, remove from heat and turn off stove. Turn mixer speed to high and quickly but carefully add sugar mixture to the bowl in a steady stream between the edge of the bowl and the whip attachment of your mixer. Mix on high for one additional minute, then reduce speed to medium until the bottom of the mixing bowl is warm to the touch. Turn off mixer and transfer meringue into a 12 or 14-inch pastry bag fitted with a coupler and a Wilton 1-M tip or similar.
ASSEMBLY INSTRUCTIONS
Place stacked cake rounds onto individual oven-proof dessert plates or ramekins.
Place one scoop of ice cream on top of each stack of cake.
Pipe meringue around each stack of cake and ice cream, making sure not to leave any gaps or spaces. The desserts should be encapsulated with meringue, which will prevent the ice cream from melting during cooking.
Cook the meringue to a golden brown color by either baking the desserts in a 375 degree oven or by using a kitchen blowtorch to cook the meringue.
Garnish with a fruit coulis, caramel sauce, or chocolate ganache, if desired.
Notes
** If there's any grease or food residue in the bowl or on the beaters that you'll be using to whip your egg whites, the egg whites won't whip properly. Use white vinegar to clean the beaters and inside of bowl before using, if necessary.