- 2 small eggs
- 50 g caster sugar
- ¾ tsp baking powder
- 55 g self-raising flour
- 250 g strawberries sliced
- 500 g vanilla ice cream
- 3 egg whites
- 1/3 cup castor sugar
- Preheat the convection oven to 180 C.
- Grease and line a 20 cm sandwich tins with baking paper
- Break the eggs into a mixing bowl and add the caster sugar. Use an electric hand beater at high speed and beat until the mixture turns pale and is very light and fluffy.
- Sift the flour into to the beaten egg, a little at a time, and fold together gently until all the flour is incorporated into the egg mix.
- Pour into the baking tin and place in the oven to bake for 20 minutes.
- Remove from the oven, allow to cool slightly before releasing it from the tin to cool completely on a baking wire.
- Once cool, arrange the strawberries over the top of the sponge and pile the ice-cream over the top into a dome shape.
- Place in the freezer to keep the ice-cream frozen
- Increase the temperature of the convection oven to 220C
- Beat the egg whites until they are stiff and form peaks
- Add the sugar and beat until the egg stands stiff
- Remove the cake from the freezer and transfer it to a baking tray
- Cover the ice-cream with meringue
- Place it in the convection oven to cook for 3 - 4 minutes only.
Made using the Panasonic NN-CS894SQPQ convection microwave oven: http://www.panasonic.com/au/consumer/household/microwave-ovens/convection-grill-microwaves/nn-cs894s.html