You can have Baked Alaska on short notice if you keep
cake and ice cream on hand in your freezer.
1. Start heating oven to 450 F. For cake base, choose
one of Alaskas below. Set cake base on brown paper
(1/2" larger than cake) on cookie sheet.
2. Make meringue: With egg beater or electric mixer,
beat 3 egg whites until they stand in peaks when
beater is raised. Slowly add 6 tablesp. granulated
sugar, beating until stiff and glossy.
3. Quickly fill or top cake base with 1 qt. very firm
ice cream as directed below. Quickly cover ice cream
and base completely with meringue. If desired,
sprinkle with slivered almonds, shaved chocolate, or
shredded coconut. Bake 4 to 5 min., or until delicate
brown.
4. Remove Alaska from oven at once. Slip 2 spatulas
between Baked Alaska and paper. Transfer Alaska to
chilled serving dish. Garnish with canned peach
slices, berries, etc. Serve at once.
P.S. To serve ablaze, pour bit of lemon extract on 3
sugar cubes; set on meringue; light; carry to table.
SURPRISE ALASKA: Make trough in 9" tube spongecake,
leaving 3/4"-thick shell (see cutting directions for
Frozen Angel, above). Fill trough with ice cream.
IGLOO ALASKA: Use bakers' spongecake layer. Pile ice
cream on top, leaving
BROWNIE ALASKA: Use panful of uncut brownies. Top
brownies with brick ice cream.
