Igloo - cooking recipe

Ingredients

9-inch sponge or angel cake
4 egg whites, at room temperature
1/4 tsp. salt
1/8 tsp. cream of tartar
2/3 c. sugar
1 qt. ice cream, slightly softened
16 oz. can sliced peaches, well drained

Preparation

Preheat oven to 500\u00b0.
Place cake on ovenproof platter.
In large mixing bowl, beat together egg whites, salt and cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff.
Spread ice cream over cake.
Top with peaches.
Spread meringue over cake top and sides, covering entire surface.
Place cake with dish on baking sheet.
Bake for 3 to 5 minutes, until meringue browns slightly. Serve immediately.