Recipe#8712

Title: Baked Alaska 01

From: "Mike & Brenda McCaw" mcmike@pacific.net.sg 
 Newsgroups: rec.food.baking 
 Date: 2 Nov 1996 08:38:52 GMT 
 Message-ID: <01bbc8a1$27dceb20$LocalHost@mcmike> 

I made this Baked Alaska for a special anniversary dinner
 some years ago.  The recipe doesn't call for flambe(ing)
 but I wanted to put on a show so heated 1/4 cup brandy in a
 saucepan, ignited and poured over the Baked Alaska at
 serving time.  It was a big hit.
 Hope this isn't too late for your In-laws.
 Baked Alaska
 2       pints or 1 quart brick-style ice cream*
 1       1-inch-thick piece sponge cake or layer cake
 5       egg whites
 1 tsp.  vanilla
 1/2 tsp cream of tartar
 2/3 cup sugar
 Lay ice cream bricks side by side; measure length and
 width.  Trim cake 1 inch larger on all sides than ice cream
 measurements.  Place cake on a piece of foil.  Center ice
 cream on cake.  Cover; freeze till firm.  At serving time,
 beat together egg whites, vanilla, and cream of tartar to
 soft peaks.  Transfer cake with ice cream to a baking
 sheet.  Spread with egg white mixture, sealing to edges of
 cake and baking sheet all around.  Swirl to make peaks. 
 Place oven rack in lowest position.  Bake in a 500F oven
 about 3 minutes or till golden.  Slice; serve immediately. 
 Serve 8.
 *Note:  If you can't locate brick-style ice cream, reshape
 the ice cream you have to fit atop a round cake base. 
 Select a mixing bowl with a diameter 2 inches smaller than
 the diameter of a 1-inch thick round layer cake.  Stir ice
 cream in mixing bowl just enough to soften.  Cover; freeze
 till firm.  Centre ice cream on cake; continue as directed.