¤ Baked Alaska ¤

Lena · Active Poster Joined: 21 Apr 2007 Posts: 100

1 quart softened ice cream
Leave the ice cream in room temperature for an hour to soften.

MERINGUE
4 egg whites
3/4 cup confectioner's sugar
Prepare the meringue by beating the eggwhites with the confectioners sugar until stiff. Place in a piping bag.

SPONGE CAKE BASE
3 large eggs
1/3 cup sugar
1/2 cup flour
2 teaspoons cornstarch


In a small sauce pan, bring a cup of water to simmer over low heat.
Preheat oven to 425 F.
Beat the eggs and sugar over the simmering water, until the temperature reaches about 110 - 120 F.
Remove from heat.
Continue beating until light and creamy and it cools down again.
Add the flour and starch, then fold gently. Be careful not to mix too much.
On a greased baking pan, line up a sheet of wax paper.
Spread the sponge base mixture thin over the sheet wax paper.
Bake quickly in the oven for about 4-5 minutes, then remove from oven and let it cool. The cake should come off the paper quite easily.
Cover the bottom and sides of the mold with pieces of the cake. Put in the softened ice cream to fill the mold. Cover the top with cake, then freeze for about 3 hours.
Preheat oven to 425 F.
Unmold the frozen cake-ice cream on a baking tray. Pipe the meringue mixture all around to completely cover the cake-ice cream.
When completely covered with the meringue, put it in the oven to bake for 2 - 4 minutes. The meringue surface will bake very quickly, and the edges will start to brown. When the edges have browned enough, remove from the oven.