Preheat the oven to 200°C/400°C/Gas 6 and lightly grease a 20cm (or 8 inch) round cake tin.
To make the sponge base, beat the eggs, sugar and pinch of salt until creamy and quite thick.
Fold in the flour using a metal spoon.
Spoon into the prepared tin and bake for approx. 10-15 minutes until well risen and golden brown.
Allow to cool in the tin for 5 minutes and then transfer onto a wire tray to cool fully.
When cold, place the sponge cake on an ovenproof dish.
Make the meringue by beating egg whites in a spotlessly clean bowl until white and fluffy.
Add the caster sugar gradually, a tablespoon at a time. Whisk after each spoon until thick and shiny.
Continue this until all sugar has been added to the bowl.
Place the ice cream on centre of cake sponge. Moving quickly, spoon or pipe the meringue over the ice cream making sure it is entirely sealed.
Shake the granulated sugar over the meringue and place in a hot oven for 2-3 minutes or until meringue is golden brown.