4 egg whites
½ cup sugar

1 cup canned fruit salad drained
2 small bricks vanilla ice cream

Method

Step 1. Heat oven to 180c
Grease and bottom line a 20cm square tin
Cream butter, sugar and essence. Add eggs one at a time
Beat well after each egg.
Sift flour, baking powder and salt and add the sifted ingredients to the creamed mixture alternatively with milk and blend gently.
Pour into the prepared tin and bake for 30/35 minutes. Turn onto a cooling tray and leave to cool. Then slice cake in half/
Raise oven to 200c.
Step 2: Whisk the egg whites till soft peaks form and gradually add the sugar and beat until stiff.
Step 3: Put half the cake on oven proof plate and cover with fruit salad and then the ice cream. Position the second half of the cake on top. Cover completely with the whisked egg white mixture. Bake for 15 mins at high temperature till egg whites are golden brown.
Serve immediately.