Baked Alaska
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INGREDIENTS 1 quart vanilla ice cream
1 sponge cake, 1-1/2 inches deep
5 egg whites
1/8 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla
1-1/4 cups sugar
1/4 cup brandyDraw a pattern of the mold in which the ice cream will be formed and then measure 1-1/2-inches larger than the mold. Use the larger pattern to cut from the cake.
Pack the ice cream firmly into a mold or springform cake pan and place in the freezer until it becomes very firm.
Heat the oven to 450 degrees.
Prepare the meringue: Beat together the egg whites, cream of tartar, salt and vanilla until the egg whites stand in soft peaks. Add the sugar gradually beating at the highest speed of the electric mixer. Transfer the meringue into a pastry bag. (If you don't have one don't worry, you can do this with a spatula).
Cover a wooden board with a sheet of heavy brown paper. Place the cake on the paper. Unmold the ice cream and place it in the center of the cake. Cover with meringue. DO NOT LEAVE any little places where the ice cream is showing. The meringue will act as an insulation to slow down the melting process.
Put immediately in the preheated oven and cook until the meringue is very lightly browned, about 3 to 4 minutes. Sprinkle with fine granulated sugar and flame the Baked Alaska at the table.