Preheat the oven to 200°C/400°F/Gas Mark 6. Line a 6-hole muffin tin with paper cases.
In a large bowl cream together the butter and sugar using a handheld electric whisk/standalone mixer for approximately 3 minutes. Add the egg and vanilla extract and continue to beat just until they are incorporated.
Sieve the flour and ground ginger into the butter mixture and gently fold through.
Divide the mixture evenly between the paper cases and bake in the preheated oven for 15-20 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, make the meringue. Preheat the oven to 220°C/425°F/Gas Mark 7 and line a baking sheet with parchment paper.
In a large bowl whisk the egg whites using a handheld electric whisk/standalone mixer until they form soft peaks. Add the sugar in two stages beating continuously until stiff glossy peaks form. Finally, add in the vinegar and cornflour and beat until incorporated.
Remove the cakes from their paper cases and place them upside down on the prepared baking sheet, ensuring they are evenly spaced. If the cakes have a domed top simply slice a small piece off the top for a flat base. Place a scoop of HB Hazelbrook Farm Honeycomb ice cream on each cake and then top each one with a layer of meringue, be sure not to leave any gaps around the ice cream.
Bake in the preheated oven for 5-7 minutes or until golden on top. Remove from the oven and serve immediately.