Ingredients:
Ice cream 1 liter
Cream of tartar a pinch
Eggs 2
Sugar 2 ounces
Flour 2 ounces
Icing sugar 2 ounces
Egg whites 2 or 3
Pineapple chopped ½ cup
Vanilla essence ½ tsp
Pineapple syrup as required
Method:
Make sponge cake, bake in a rectangular tin, remove and cut into 2 equal pieces, sprinkle pineapple syrup on the cake, put ½ cup chopped pineapple pieces, spread with 1 liter ice cream, cover with second piece of cake, put in the freezer to chill for 2 hours, bake 2 egg white stiffed with 2 ounce sugar, ½ tsp essence and pinch of cream of tartar, pipe egg whites all over to cover the cakes, brown in a very hot oven, 250 degree C to 2 to 3 minutes, serve immediately.
