Preheat your oven to 230'C

Slice the cake and then layer it over the bottom of an ovenproof baking dish.

Spoon the jam over the top

Remove the ice cream and place them on top of the cake and jam

Firmly press down the ice cream over the sponge.

Leave about 2cm gap to the edge of the dish.

Place in the freezer for an hour.

Whisk the egg whites in a large bowl.

Add the sugar, a couple of tablespoons at a time, until it has stiff peaks

Quickly spoon the meringue over the cake and ice cream.

Bake in the oven for 5 minutes.

Eat!