Baked Alaska Recipe
Ingredients
| Sponge cake | 1 | |
| 1 large block neapolitan or other ice-cream | ||
| 6 egg-whites | ||
| 12 oz. castor sugar | ||
Directions
Place sponge cake on heavy board, such as small bread board which has been covered with aluminium foil.
If desired, moisten cake with a little fruit syrup or rum or brandy; some chopped sliced peaches can be arranged over cake, and pressed in gently.
Place ice-cream on top, place in freezing compartment of refrigerator.
Beat egg-whites until stiff, gradually add sugar, beat until of meringue consistency.
Cover ice-cream and cake completely with meringue; rough up meringue slightly.
Bake in very hot oven, Mark 8, 450°F., 3 to 5 minutes, until meringue is lightly browned.
If desired, moisten cake with a little fruit syrup or rum or brandy; some chopped sliced peaches can be arranged over cake, and pressed in gently.
Place ice-cream on top, place in freezing compartment of refrigerator.
Beat egg-whites until stiff, gradually add sugar, beat until of meringue consistency.
Cover ice-cream and cake completely with meringue; rough up meringue slightly.
Bake in very hot oven, Mark 8, 450°F., 3 to 5 minutes, until meringue is lightly browned.
Chef
