See Also: Desserts
Baked Alaska
1-2 quarts strawberry ice cream, or your choice
1 nine inch round sponge layer cake, or use our Madeleine Cakes
lemon curd
6 large egg whites
1/2 teaspoon cream of tartar
1 cup sugar
Line a batter bowl with Stretch-Tite plastic wrap, leaving an overhang so that you will be able to more easily remove the ice cream later. Pack about 2 quarts of ice cream, or less, into the lined bowl. Cover with plastic wrap. Place in freezer until ready to serve. Place the layer cake on a 10 inch cake board. If using Madeleine cakes, slice into slices about 1 inch deep. Place and pat on the board to make a 9 inch round. Spread with lemon curd to help hold it all together. Place this in the refrigerator for at least 10 minutes. When ready to serve, preheat oven to 500 degrees. Beat egg whites with cream of tartar until frothy. Beat sugar in gradually, continue beating until meringue is stiff and glossy. Place cake board and cake on a jelly roll pan with sides. Loosen ice cream from bowl with spatula and invert bowl over cake. Remove bowl, remove plastic wrap and then cover cake and ice cream completely with the meringue, sealing meringue to the cake board for a complete seal. Place in oven and bake 3-5 minutes, or until meringue is delicately browned. Slip cake onto a wonderful serving platter using the super transporter, and serve at once. 12-16 servings.
Recipe created 2000-05-23.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.