| 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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