Baked Alaska

 

1
purchased rectangular angel food cake
1
1/2 gallon ice cream, any flavor ( I prefer Neapolitan for this) Try to
buy it in a rectangular container
6
large egg whites
1/2
teaspoon cream of tartar
1
cup sugar

 

 

Split cake in half into 2 layers.  Place cut side up and cover with half of the ice cream, leaving about 1/2 inch uncovered around the edges of the cake.  Place in freezer while making meringue.

 

Beat egg whites with cream of tartar until frothy.  Gradually beat in sugar.  Continue beating until sugar is fully dissolved and meringue is stiff and glossy.  Cover ice cream and cake completely with meringue.  Place cake on board and seal meringue to board.  Place in freezer until ready to serve.

 

Heat oven to 500°.  Place board in oven and bake for 3 to 5 minutes, just until meringue is delicately browned.  Serve immediately.  Makes two Baked Alaska’s. 

 

Serves 10 to 12.

 

You can make individual Baked Alaska’s by using the sponge cakes available in strawberry season for the cake layer.