2 eggs
3 tablespoons water
1/2 teaspoon vanilla extract
1 tablespoon orange zest
1/2 cup sugar
2/3 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Ice Cream Layers
1 1/2 quarts orange sherbet, softened
2 pints vanilla ice cream, softened
1/4 cup orange juice concentrate, defrosted
3 tablespoons orange zest
Meringue
7 egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar
Steps
- Preheat oven to 375°F, and line the bottom of a greased 9-inch round cake pan with wax paper.
- Using a hand mixer on medium speed or a whisk, beat the eggs, 3 tablespoons water, vanilla and orange zest for about 3 minutes until frothy. Gradually add sugar in spoonfuls, beating until thick and pale yellow, about 5 minutes.
- In a small bowl, whisk together cake flour, baking powder and salt.
- Sift the dry ingredients into the egg mixture and fold until incorporated.
- Gently pour into prepared pan.
- Bake for 12-15 minutes, or until cake springs back when lightly touched.
- Immediately run a knife around the edge of the pan and invert onto a wire rack.
- Gently peel off waxed paper and cool completely.
- Ice Cream Layers
- Meanwhile, chill a plastic wrap-lined 9-inch metal bowl for about 15 minutes.
- While the bowl chills, beat the orange sherbet in the bowl of a stand mixer fitted with paddle attachment on medium speed until the sherbet is smooth and malleable, about 1 minute.
- Using a rubber spatula, spoon the sherbet into the chilled bowl, smoothing the surface as flat as possible, and return to freezer.
- Next, clean the mixing bowl and beat together the vanilla ice cream, orange juice and orange zest on medium speed until smooth and malleable, about 1 minute.
- Spread the mixture over the sherbet layer, followed by the cooled cake, trimming to fit if needed.
- Fold edges of plastic wrap over cake, cover with more plastic wrap and freeze at least 6 hours and preferably overnight.
- Meringue
- Preheat oven to 475°F.
- Whisk together the egg whites and cream of tartar in a dry bowl of a stand mixer fitted with a whisk attachment over high speed until whites are foamy, about 1 minute.
- Slowly add sugar and continue to beat until whites are stiff and glossy, about 2 to 3 minutes.
- Carefully un-mold the ice cream cake from sides of bowl by pulling up on the plastic wrap liner.
- Invert bowl onto an ovenproof plate and peel off outer layer of plastic.
- Using an offset spatula, mound meringue on top of the dome and work downward to spread meringue evenly over top and sides.
- Bake until meringue is browned and toasty, about 6 to 8 minutes. (If desired, a brulee or blowtorch can be used in place of the oven method.) Serve immediately!
