It is hard to tell it today with heavy rain falling and temperatures in the lows 50’s here in Annapolis but we know that summer is approaching. While I am most grateful for the rain to help keep the pollen down I am looking forward to things you might want to make for your family once the warmer weather arrives. This recipe for Baked Alaska is one I have had for years. It takes a bit of time and work but using a prepared cake mix for the base and store bought ice cream makes it an easy treat to assemble. You will have to whip the egg whites for the meringue but when you see the delight on your family and friend’s faces you will know this one is a winner. So, gather your ingredients together and enjoy this on a warm day. I usually make it in the morning for serving later in the day to ensure that all the ingredients are frozen when serving.
6 EGG YOLKS
6 EGG WHITES
1/3 CUP WATER
1/2 TSP CREAM OF TATAR
1 PKG DEVILS FOOD CAKE MIX
1 CUP SUGAR
1/2 GALLON STRAWBERRY ICE CREAM
Heat oven to 350 degrees. Grease & lightly flour a 9 X 13 pan.
Stir egg yolks, water and cake mix together until moistened. (Batter will be stiff and slightly lumpy.) Spread batter into bottom of the 9 X 13 pan. Bake for 20 minutes at 350. Cool and then chill in freezer at least 1 hour.
Soften ice cream slightly and spread over chilled cake to within 1/2 inch of edges. Return to freezer for 1 – 2 hours until ice cream is hardened.
When frozen heat oven to 500 degrees.
Beat egg white and cream of Tartar in a cooled bowl until foamy. Beat in sugar, 1 tbsp at a time, until stiff and glossy.
Spread meringue over ice cream sealing it to edges of the pan.
Bake about 3 minutes or until meringue is light brown. Remove from oven and freeze until meringue is firm. Cover until ready to use.
Remove from freezer about 20 minutes before serving. For ease in cutting dip knife into hot water.
Serves about 12.