Monday, March 8, 2010

Baked Alaska

My husband requested Baked Alaska for his birthday dessert last Friday, if "it wasn't too much work."

Now don't tell my husband, because I want him to continue to be impressed with me, but I almost laughed because actually it was one of the easier things to make and actually doesn't take too much time to do especially since most of it can be done ahead of time.

There are many ways to make Baked Alaska. You can choose any cake or flavor of ice cream you want. I made ours with Angel Food cake because that is what my husband likes the best. You can just buy the angel food cake from the grocery store bakery if you want. I used a cake mix. Homemade would be wonderful, but it would take more time that way. Do whatever works best for you. Your family or guests won't know or care I promise.

Cut about 1 inch off the top of your angel food cake all the way around. A serrated knife works best on angel food. Save the top to put back on after you have filled the inside with ice cream.

Now this is the best part. . . Pull out the center of the cake making a tunnel to put the ice cream. Leave about 1 inch of cake in the center and outer edges.

Quickly eat all of the yummy cake that you just pulled out before the kids catch you. (But don't eat the top of the cake that you cut off-you still need that part) I shared my treasure with my husband because it was his birthday, but if it had been any other day I probably would have eaten it quick and put an innocent look on my face before anyone else caught me.

Your cake should look something like the above picture. Don't forget to wipe the cake crumbs from your chin and pull out the ice cream from the freezer.

Allow the ice cream to soften so that you can gently fill the tunnel you made with as much yummy goodness as you can. My husband picked out strawberry swirl, but any ice cream you like will do fine.

Put the top of the cake back on over the ice cream and pop the whole thing into the freezer to get the ice cream good and hard.

You can do all of the above ahead of time.

Next you make a meringue:

Beat the egg whites, cream of tartar, and vanilla until soft peaks form. Slowly add your sugar and continue beating until stiff peaks form and all the sugar is dissolved. Stiff peaks should look like the above picture. If you are brave you could even tip the bowl over upside down and the meringue wouldn't fall out. I'm not necessarily recommending that though so don't yell at me if you end up with meringue on your head.

Right before serving, frost the cake with all of the yummy meringue. Cover the cake completely as this acts as insulation to keep the ice cream cold while the Alaska is in the oven.

Bake the Alaska at 500°F for a few minutes until the meringue is a lovely golden brown color. It won't take very long so keep your eye on it.

The one in the picture above still needs to bake a wee bit longer so that sides turn a golden brown as well.

Slice and eat right away.

We managed to eat the whole thing in one sitting.☺

Baked Alaska

1 Baked Angel Food cake
1 quart of ice cream any flavor, softened (you probably won't use all of the ice cream)
  • 5 egg whites
  • 1 tsp. vanilla
  • ½ tsp. cream of tartar
  • ⅔ c. sugar

Cut 1 inch off the top of the angel food cake all the way around. Set the top aside to use later.

Pull out the inside cake to make a tunnel leaving 1 inch of cake all the way around.

Fill the tunnel with softened ice cream.

Put the top back on the cake and pop into the freezer until the ice cream is firm again.

At serving time, beat together egg whites, vanilla, and cream of tartar to soft peaks. Gradually add in sugar beating after each tablespoon is added until stiff peaks form.

Place cake on a baking sheet covered with foil or parchment paper. Spread with egg white mixture, sealing to edges of cake and baking sheet all around. Swirl the meringue to make pretty peaks.

Bake in a 500°F oven about 3 minutes or until golden brown.

1 comment:

  1. I always use the boxed angle food cake mix. It's pretty yummy and sooo much easier than homemade. I would totally eat the middle by myself, too.


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