Instructions

1. Begin by placing the sponge cake on a decorative serving platter, ensuring it is centered.
2. Spread the vanilla ice cream evenly over the sponge cake, creating a thick, even layer that covers the entire surface.
3. Transfer the cake with ice cream to the freezer and allow it to firm up for at least 1 hour.
4. In a clean mixing bowl, use an electric mixer to beat the egg whites on medium speed until they become foamy.
5. Gradually add the granulated sugar, continuing to beat the mixture until stiff peaks form and the meringue is glossy. Add the vanilla extract and mix briefly to combine.
6. Once the ice cream layer is firm, remove the cake from the freezer. Spread the meringue mixture over the entire cake, ensuring it is completely covered and no ice cream is exposed.
7. Use a spatula to create decorative peaks and swirls in the meringue for an elegant finish.
8. Preheat your oven to 500°F (260°C).
9. Once preheated, carefully place the cake in the oven and bake for 5-7 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent burning.
10. Remove the cake from the oven and allow it to cool for a few minutes before slicing.
11. Serve the Omelette Norvégienne immediately for the best texture and flavor, and enjoy the delightful contrast of warm meringue and cold ice cream.