Baked Alaska
Instructions:
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The idea of baking ice cream in meringue was around long before Alaska was part of the United States. An American-born scientist, Benjamin Thompson, who later became Count Rumford in England, claimed his "omelette surprise" was the by-product of research in 1804 into the resistance of stiffly beaten egg whites to heat. The idea of "baked ice" spread, and there were many variations on it. At one time the dessert was known as Alaska-Florida, and later as Baked Alaska. Every source quotes a different recipe, which is basically made of a sponge cake base (at least 1 inch thick), a brick of ice cream on top of the cake, and a thick coating of meringue covering the cake and ice cream. This concoction can be kept in the freezer until serving time or baked immediately in a 500 F. oven until the meringue is tinged with gold. It does not take much imagination to know that there are lots of variations possible on the theme—chocolate cake with chocolate ice cream, white cake with strawberry ice cream, spice cake with butter pecan ice cream, and so forth.
- 1 layer Country Pound Cake or Sponge Cake
, 1 inch thick; - A 1-quart brick of ice cream;
- 4 egg whites;
- A dash of salt;
- 1 cup sugar.
- Cover a breadboard or a thick plank with a piece of foil. Place the layer of cake on top of the foil. Top with the brick of ice cream. The cake should be large enough to extend at least 1⁄2 inch beyond the ice cream all around. Place in the freezer while you prepare the meringue.
- In a large bowl, whisk the egg whites and salt until they hold soft peaks. Add the sugar, 1 tablespoon at a time, while whisking or beating at high speed, until the meringue is very stiff and stands in firm peaks. Cover the ice cream and the edge of the cake completely with the meringue. Keep frozen until ready to serve.
- Preheat oven to 500 F. Place cake in the oven for 3 to 5 minutes, or until edges of the meringue are tinged with gold. Serve immediately cut into wedges or slices.