For the sponge:
500g softened butter
2 drops of vanilla essence
500g self-raising flour
For the Italian meringue:
4 egg whites
4 scoops of vanilla ice cream
4 tbsp cherry jam
Preheat the oven to 180C. In a bowl, cream together the butter and sugar and then add the eggs. Beat until light and fluffy. Then sift the flour and fold in along with the vanilla essence.
Pour into a tin and place in the oven to bake for about 30 minutes. Take out and leave to cool.
Meanwhile make the meringue by beating the egg whites with an electric whisk. Gradually add the sugar until you have a stiff peak and it has a marshmallowy consistency.
Once the sponge is completely cool, cut out into 4 inch wide circles. Place on a tray and spread the cherry jam over each circle. Then scoop vanilla ice cream on top. Pipe the meringue around and over the ice cream so it completely seals the cake.
To cook, preheat the oven to 200C and bake for 8-10 minutes, or until golden-brown all over.
Recipe thanks to The Happenstance www.thehappenstancebar.co.uk