Disclaimer: The method described below has not been fully tested, but is our improvement of the recipe we were originally given, as some steps didn't quite work for us - we're confident this way WILL work, but if you'd rather wait till we've tried it properly - at which point I'll remove this disclaimer - go ahead :-) The photo shows what we made by following the original recipe.
Makes: 4-6 servings
Takes: 10 minutes + 5 minutes cooking time
Ingredients
a Madeira cake
2 tbsp orange juice
1 tbsp strawberry or raspberry jam
4-6 slices of vanilla ice cream from a block (not soft scoop)
4 large egg whites
8 oz (225g) caster sugar
Method
- Turn the Madeira cake onto its side then slice in half horizontally. Drizzle a tbsp orange juice over each piece and spread one of them with the jam.
- Arrange the slices of ice cream to cover one half of the cake and top with the other piece. Place onto an ovenproof plate and freeze until ready to cook.
- Preheat the oven to 200oC/Gas Mark 6.
- Whisk the egg whites in a clean bowl until they form stiff peaks. Whisk in the caster sugar then remove the cake from the freezer and spread the meringue over.
- Bake for about 5 minutes, until the meringue topping turns golden brown. Serve at once.
You can use rum or brandy instead of orange juice for a grown-up version! You can also omit the jam and use raspberry ripple ice cream.
