Baked Alaska: Recipe and history
Author: Jackie Jackson
Recipe type: Dessert
Serves: 8 portions
- 2 eggs
- ⅓ cup sugar
- ¼ teaspoon salt
- ⅓ cup flour
- ¼ cup cornstarch
- 1 quart ice cream
- 6 egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup sugar
- Grease a round cake tin (about 8"). Beat the 2 whole eggs until fluffy.
- Add the sugar and salt gradually, beating constantly.
- Sift the flour and cornstarch over and fold in.
- Pour into the prepared cake tin and bake at 325 degrees for twenty five minutes.
- Remove from the pan.
- Press in ice cream into around-bottomed bowl and put in the freezer until solid.
- Beat the eggwhites to a foam and add the cream of tartar and salt.
- Gradually beat in the sugar until the mixture forms peaks.
- Place the cake base on a baking sheet.
- Turn out the frozen mound of ice cream onto the centre.
- Spread the meringue over the edge of the cake and then cover the ice cream.
- Bake immediately in a 450 degree oven for about five minutes.
- The meringue should be turning brown.
- Serve at once.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/baked-alaska-recipe-history/
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