Strawberry Alaska Jubilee Recipe
Ingredients
| 2 quarts strawberry ice cream, softened | ||
| Yellow cake mix package | 1 | |
| Egg whites | 6 | |
| Cream of tartar | 1/2 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Strawberries Jubilee | ||
Directions
Line 1 1/2-quart bowl with aluminum foil.
Pack ice cream in bowl.
Freeze until firm.
Bake cake mix in 2 round layer pans, 9 X 1 1/2 inches, as directed on package.
Cool completely.
Cover baking sheet with aluminum foil.
Place cake layer on baking sheet.
Invert bowl with ice cream on cake; remove bowl and foil.
Place cake and ice cream in freezer while preparing meringue.
Move oven rack to lowest position.
Heat oven to 500°.
Beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Completely cover cake and ice cream with meringue, sealing it to foil.
Bake until meringue is light brown, 3 to 5 minutes.
Trim foil to edge of meringue; transfer cake to serving plate.
Let stand 10 to 15 minutes before serving to make cutting easier.
Pack ice cream in bowl.
Freeze until firm.
Bake cake mix in 2 round layer pans, 9 X 1 1/2 inches, as directed on package.
Cool completely.
Cover baking sheet with aluminum foil.
Place cake layer on baking sheet.
Invert bowl with ice cream on cake; remove bowl and foil.
Place cake and ice cream in freezer while preparing meringue.
Move oven rack to lowest position.
Heat oven to 500°.
Beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Completely cover cake and ice cream with meringue, sealing it to foil.
Bake until meringue is light brown, 3 to 5 minutes.
Trim foil to edge of meringue; transfer cake to serving plate.
Let stand 10 to 15 minutes before serving to make cutting easier.
Chef
