One small vanilla sponge topped with a measured scoop of vanilla ice cream and a cooked Swiss meringue shell, quickly browned under the oven broiler.
10 gChicken eggs
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
2 tspButter
0.5 tspMilk
20 gEgg Whites
50 gIce Cream
1.75 cupsWater
10 gFlour
38 gSugar
0.2 gBaking Powder
0.2 mlVanilla Extract
Heat the oven to 175 °C. Line the bottom of a shallow 7 cm metal tin with baking paper and grease with 0.5 g butter. In a small bowl, beat the remaining 8 g butter and 8 g sugar with a fork until creamy. Gradually beat in the measured whole egg, all the milk and vanilla. Fold in all the flour and baking powder until smooth.
Scrape all the batter into the tin and bake at 175 °C for 12-15 minutes until springy, a skewer comes out clean and the egg center reaches 74 °C. Cool in the tin for 10 minutes, then remove the whole cake and cool on a rack for 20 minutes. Do not cut away any cake.
Put the entire cooled cake on a small freezer-safe tray lined with baking paper. Shape all the vanilla ice cream into one compact scoop on its center, leaving a little cake visible around the edge. Freeze the cake and ice cream together for 120 minutes until the scoop is completely firm.
Bring all the water to a bare simmer in a small saucepan. In a clean small heatproof bowl, combine all the egg white and the remaining 30 g sugar. Set the bowl above the water without touching it and whisk constantly for 5-7 minutes until the sugar dissolves and the mixture reaches 72 °C. Remove the bowl and whisk with an electric hand mixer for 4-6 minutes until cool, glossy and holding stiff peaks. Discard the bath water.
Preheat the oven broiler to high, about 250 °C, with a rack 20-25 cm below the element. Move the frozen cake and ice cream onto a small oven-safe plate. Spread every bit of cooled meringue over the scoop and cake sides, sealing it to the plate with no gaps and making a few peaks. Brown under the broiler for 1-2 minutes, watching continuously and removing as soon as golden; the ice cream should remain frozen inside. Serve the whole dessert immediately as one portion, without sauce, fruit or extra ice cream.