Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Beat the egg whites until stiff. Sprinkle sugar and salt over the whites; beat in quickly but thoroughly.
Add vanilla. Place cake on cookie sheet or heat-proof platter. Quickly pile the ice cream on cake, leaving
about 3/4-inch around the edge of the cake uncovered. Quickly spread the meringue over the entire surface
of the ice cream. (Be sure to seal in the ice cream completely). Bake in a hot oven (450° F.)
for about 3 minutes or until delicately browned. (If desired, brown under the broiler.) Serve immediately.
Serves 8.