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Bombe Alaska


2 eggs-separated

pinch salt

1/2 cup powdered sugar

2/3 cup self raising flour-sifted

2 tbsp hot water

1 3/4 pints vanilla ice cream

14 oz can peach slices

1 lb (approx) can of plums

4 egg whites

1 cup powdered sugar


Beat the 2 egg whites with salt until stiff but not dry.

Gradually add the sugar,beating after each addition,then continue beating until sugar has dissolved.

Beat in the egg yolks.

Fold in the sifted flour.

Add the hot water and quickly fold in.

Pour into a greased jelly roll pan,lined with greaseproof paper(aprrox.12x10 or 14x10).

Bake 325 moderate oven about15 minutes, or until lightly browned and springy to touch.

Turn out of pan,peel off the paper and put aside until quite cold.

Cut the sponge cross wise into thirds.

Put 1 third on an ovenproof platter and on top of this put half of the slightly softened ice-cream.

Cover with another third of the sponge,then the rest of the ice cream.

Cover with the last piece of sponge and freeze.

Drain the fruits thoroughly and cut the plums in half.

Remove sponge layers and ice cream from the freezer.

Top the sponge with fruit and return to freezer.

Beat the egg whites until stiff.

Gradually beat in the sugar and continue beating until very stiff.

Spread over the sponge with a spatula,completely covering the sponge layers.

Bake at 450 for 3-5 minutes,or until lightly tinted and serve at once.