Line a bowl with cling film, put ice cream in it and set in the refrigerator.

Halve the cake and place one half in a serving plate. Cut the remaining half into arcs and place around the piece in the plate.

To make the meringue, beat the egg whites in a processor. Add vanilla essence and sugar and continue to process till the egg whites are stiff and form peaks.

Moisten the cake with a little orange juice.
 

Upturn the ice cream over the centre of the cake in the plate leaving the edges. Pour the meringue over the entire cake. Keep it in the refrigerator for a while.
 

You can bake it in the oven at high temperature till the meringue turns a light golden. Or you can brown it with a brulee torch. 
 

Pour brandy into a heated steel ladle and heat it again till it catches flame. Pour it immediately over the baked Alaska andserve immediately once the flame settles.