Baked Ice Cream - cooking recipe

Ingredients

4 slices (1 oz each) angle food cake (even thickness)
2 tbsp peach jam
4 scoops (1/2 c each) light vanilla ice cream
2 extra-large egg whites
3 tbsp extra-fine sugar

Preparation

Preheat oven to 400\u00b0.
On cookie sheet, arrange cake slices in a single layer, leaving some space between each slice; spread each slice with 1 1/2 tsp jam.
Top each cake slice with a scoop of ice cream; freeze at least 5 minutes.
Meanwhile, prepare meringue.
In clean, grease-free bowl, using electric mixer at medium speed, beat egg whites just until stiff peaks form. Continuing to beat, gradually add sugar; beat until glossy. Remove cookie sheet from freezer.
Immediately spread meringue over ice cream, working quickly to cover entire scoop and being sure meringue touches edges of cake slices on all sides to seal. Bake until meringue is lightly browned, about 5 minutes; serve immediately.