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    Baked Alaska

    List of Ingredients




    Cake:
    2 T soft butter
    4 egg whites
    pinch of salt
    1/4 cup sugar
    4 eg yolks
    1/2 t vanilla
    1/2 cup all-purpose flour
    1 cup apricot preserves
    1-2 T orange juice
    1 quart vanilla ice cream, slightly softened

    The meringue:
    8 egg whites
    pinch of salt
    3/4 cup superfine sugar

    Recipe



    Brush a tablespoon of soft butter over bottom and sides of 11x16" jelly roll pan.
    Line pan with 22" strip of wax paper amd ;et extra paper extend over the ends of pan.
    Brush remaining butter pver the paper and scatter small handful of flour over it.
    Tip the pan from side to side to spread flour evenly.
    Turn pan over and tap it sharply to dislodge excess flour.
    Preheat oven to 400.
    In mixing bowl, beat egg whites and salt until they form soft, wavering peaks.
    Add sugar, 2 T at a time, and beat until whites cling to beater solidly when it is liefted out of bowl.
    In another small bowl, beat the egg yolks for about 1 min., then add vanilla.
    Mix a large tablespoon of the whites into the yolks, then pour the mixture over the remaining egg whites.
    Fold together, adding 1/2 cup flour, 2 T. at a time.
    Pour the batter into the jelly roll pan and spread it out evenly.
    Bake in middle of oven for about 12 min. or until cake draws slightly away from the sides of the pan and a small knife inserted in its center comes out dry and clean.
    Turn the cake out on a sheet of wax paper, then gently peel off the top layer of paper.
    Let cake cool and cut it in half crosswise.
    Spread one laayer of preserves and place the second lawyer on top.
    Mold the softened ice cream on a sheet of aluminum foil into a brick the length and width of the cake.
    Wrap in foil and freeze until solid.
    About 10 min. before serving, make the meringue.
    First preheat broiler to its highest point.
    Beat the egg whites and salt until they form soft peaks.
    Still beating, slowly pour in the sugar and continue to beat for about 5 min. or until the egg whites are stiff and glossy.
    Remove the ice cream from freezer and place it on top of the cake on a flat, ovenproof baking dish.
    Mask the cake and ice cream on all sides with meringue, shaping top as decoratively as you like.
    Slide cake under broiler for 2-3 min. and watch it carefully.
    Meringue should turn pale. golden brown in 2-3 min.
    Serve at once before the ice cream melts.

 

 

 


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