8 Serves
58 Mins
23 g
38 g
2 g
Place the sponge cake base on a serving platter and top with a firm, frozen dome of ice cream. Freeze until completely solid.
Ingredients, vitamins, and health benefits
Sponge Cake
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
51 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
332 mg / 4,700 mgSodium
527 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
0 g / 28 gSugar
28 g / 50 gSaturated Fat
1 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Using an electric mixer, whip the egg whites and sugar until stiff, glossy peaks form to create the meringue.
Spread the meringue over the ice cream and cake, ensuring it is completely sealed to prevent melting.
Bake in a preheated oven at 260°C for 3 to 5 minutes until the meringue is golden brown, or use a blowtorch to brown the surface.
Ice Cream
Egg White
Sugar
Vitamin A
26 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
51 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
332 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
28 g / 50 gSaturated Fat
1 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
2
g34
g15
g
American
AmericanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
34 µg / 55 µgAlcohol
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