1-First step: Soften the butter at room temperature and let the egg whites come to room temperature as well. This helps everything whip and mix more smoothly.

2-Second step: Preheat your oven to 350°F. Prepare a 9×13-inch pan with cooking spray or butter, and line it with parchment paper.

3-Third step: Beat the butter and sugar until light and fluffy. Add the eggs and vanilla, then mix until smooth.

4-Fourth step: Add the flour, baking powder, and salt. Mix in the milk gradually until the batter turns smooth. The batter will be thick, and that is normal.

5-Fifth step: Spread the batter evenly in the pan and bake for 20 to 25 minutes, until lightly browned and a toothpick comes out clean.

6-Final step (cake cooling): Cool the cake completely. This matters because warm cake can soften ice cream and mess with the clean rounds.

7-First step: Scoop 8 portions of ice cream, each about 2 1/4 inches wide. Flatten the bottoms slightly so they sit stable.

8-Second step: Freeze the scoops until firm. If you rush this, the ice cream may melt or slide when you spread the meringue.

9-First step: Whip the 6 egg whites with the 1/4 teaspoon cream of tartar until foamy.

10-Second step: Gradually add the 1 cup granulated sugar, then beat until the meringue is glossy and forms stiff peaks.

11-First step: Remove the cooled cake from the pan and discard the parchment.

12-Second step: Cut 8 rounds using a 3-inch cutter.

13-Third step: Place the cake rounds on a foil-lined baking sheet. Top each round with an ice cream scoop.

14-Fourth step: Quickly spread meringue over the ice cream and cake rounds, covering completely. Add tall peaks for that classic torched look.

15-Final step (browning): Brown the meringue by broiling for 1 to 3 minutes or torching until peaks are lightly browned. Serve immediately for best cold inside, warm outside contrast.