- Push batter for Champion Angel Food cake into 2 aluminum ring molds, about 10½" in diameter, 2½" deep. Bake in moderate oven (375°) about 25 minutes, or until cake tests done when touched with finger. Frost with 7-Minute Frosting and place on cake tray.
- At serving time, fill cake centers with strawberry ice cream. Round, half-gallon cartons of ice cream are about the same size as center of cake. Cut through cartons crosswise to obtain an ice cream circle for each cake. Cut cardboard away, and slip ice cream into center of cake. Cut in wedges to serve. Two cakes make 25 servings.
Combine 2 egg whites, 1½ c. sugar, ⅛ tsp. salt, ⅓ c. water, 1 tblsp. light corn syrup and 1 tsp. vanilla in top of double boiler; beat with rotary beater 1 minute.
- Place over boiling water and beat about 7 minutes, stopping a few times to clean beater and sides of pan with scraper.
- Remove from boiling water when frosting stands in glossy peaks (has more body than a meringue). Continue beating until frosting is cool and thick enough to hold firm swirls.