| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Ice cream | 4 | Servings | |
INGREDIENTS
| ICE CREAM COOKBOOK—– | ||
| 1 | c | Sifted all-purpose flour |
| 2/3 | c | Sugar |
| 1/4 | c | Shortening |
| 1/2 | c | Milk |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | ts | Vanilla extract |
| 1 | Egg | |
| 1 | qt | Brick ice cream |
| MERINGUE TOPPING—– | ||
| 8 | Egg whites at room temp. | |
| pn | Salt | |
| 3/4 | c | Superfine sugar |
INSTRUCTIONS
Grease and flour lightly a 9" square pan. Sift together the flour, sugar, baking powder, and salt in a mixing bowl. Add the shortening and milk. Beat 1 1/2 minutes with a mixer on low speed or 225 strokes by hand. Add in the egg and vnailla and beat for another 1 1/2 minutes. Pour into pan and bake at 350F for 20 to 25 minutes, or until a toothpick inserted into cake comes out clean. Cool. Place cake on a cookie sheet and cut strips 2 inches wide from each side of cake. Put ice cream on top of cake and completely cover both with meringue. Seal meringue to edges. Bake at 450F for 5 minutes, or until lightly browned. Serve at once. MERINGUE TOPPING: Beat the egg whites and salt until they form soft peaks. Still beating, slowly pour in the sugar and continue to beat for about 5 minutes, until the egg whites are stiff and glossy. Immediately spread over cake and ice cream. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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