Recipe Centre

Baked Alaska

Ingredients
1 sponge cake layer
1 litre vanilla ice cream
6 egg whites
3 ml cream of tartar
125 g castor sugar
1 ml vanilla essence
pinch salt

Method:
Place the sponge cake on a heat resistant serving platter. Soften the ice cream slightly and cover the cake with it, leaving a narrow edge round the cake uncovered. Cover with tin foil and freeze until hard. Preheat the oven to 220 ºC (425 ºF) just before serving. Make the meringue by beating the egg whites until they froth. Add the cream of tartar and beat the egg whites until they form soft peaks. Add the castor sugar by the spoonful, beating after each addition. Cover the ice cream cake entirely with the meringue and bake for 3 to 4 minutes until golden brown. Serve immediately.

Recipe From : YOU February 16, 1989

Recipe from YOU : February 16, 1989 See what YOU has in store this month. Subscribe now and save!