Method
Preheat oven to 180ºC and grease cake tin.
Cream butter and sugar until pale, then beat in 4 medium eggs. Sift in 340g of self–raising flour and fold into the mixture.
Put into cake tin and bake for around 20 minutes.
Beat 4 egg whites together until they form stiff peaks. Gradually add in 120g of caster sugar and a tablespoon of white wine vinegar and continue to whisk.
When the sponge comes out, cut into medium–size circles using a biscuit cutter and add a slice of vanilla ice cream, topped with meringue.
Bake for a further 5–10 minutes.
Garnish with mixed berries and fruit.