Bake the Genoise cake in a 9" square pan (see Fanny Farmer for recipe). Cool and place cake on a cutting board. Make it into an oblong or oval shape by cutting a strip 2" wide from each side and trimming the ends if desired.Set cake aside.

Add the salt to the egg whites and beat them until foamy. Add cream of tartar and beat until soft peaks form. Beat in the sugar, 1 tbsp. at a time. Continue beating until the egg whites stand in stiff peaks. Beat in the vanilla extract. Cut the brick of icecream into slices 1" thick and arrange them over the cake. Trim ice cream at edges to conform with the shape of the cake. Cover completely with a thick layer of meringue. Put leftover meringue in a pastry bag fitted with a star nozzle and pipe it over the sides and top in any pattern desired. Store the meringue covered cake in the freezer until ready to serve it. Just before serving, place it in a preheated 400F oven 4 to 5 minutes, or until delicately browned. Serve at once. Makes 8 servings.

Cherries Jubilee may be served with Baked Alaska.