Combine the eggs and sugar in the bowl for a stand mixer and whip with the whisk attachment until pale yellow, thick and tripled in volume, about 10 mins. Add the salt and vanilla at the very end of the beating time.

Sift the cake flour over the top of the batter in three batches and VERY LIGHTLY, fold the flour in with a spatula. Do not overmix.

Lightly spoon the batter into the prepared pan and bake for 25-30 mins or until a toothpick inserted into the center comes out clean.

Cool for a couple mins on a wire rack, then remove from the pan to finish cooling.

Line a 9″ bowl with plastic wrap. Fill with soft vanilla ice cream. Top with cooled sponge cake and place in the freezer until frozen (several hours).

Make the Swiss meringue by combining sugar and eggs whites in the bowl of your stand mixer or a large metal bowl. Place over a pan of simmering water and cook, whisking frequently, until sugar is completely dissolved and isn’t grainy when you rub it between two fingers.

Remove the bowl from the freezer. Invert the bowl onto a cake plate or pedestal, remove the bowl and peel off the plastic wrap. Spread the meringue over the entire surface of the ice cream cake and use an offset spatula or knife to create peaks or swirls. Use a kitchen torch to brown the meringue. Alternatively you can place the entire cake into a 475 degree oven to brown. Be brief and keep a close eye that the meringue doesn’t burn and the ice cream doesn’t melt. It should only take a few minutes.