Easy Baked Alaska

By carvalhohm2

Ingredients

• 5 large egg whites
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla
• 3/4 cup granulated sugar
• several drops food coloring (optional)
• 1 4 x 6-inch layer of cake about 1 1/2 inches thick
• 1 brick of ice cream approx. 3" x 5" x 4"

Details

Adapted from preparedpantry.com

Preparation

Step 1

To make the meringue, place the egg whites in a stainless steel or glass bowl. Add the cream of tartar and the vanilla. Beat the mixture until soft peaks form. Drizzle in the sugar while continuing to beat until stiff peaks form.

Lay the cake on an oven-proof platter. Cut the ice cream into blocks and stack them on the cake.

With a spatula, spread the meringue on the cake and ice cream, completely sealing both from the heat. The meringue will act as insulation from the heat. Any thin areas in the meringue will allow heat to seep through.

Bake for three minutes or until the meringue starts to brown. Slice and serve immediately or return to the freezer to serve later.

Baker’s notes: You will need to get your sheet cake out of the pan without it breaking. Lining the pan with parchment paper and then lifting the cake from the pan by grasping the edges of the parchment paper is the easiest way to do so. If you need to trim the top of the cake to create an even, flat layer, you can do so with a serrated knife held horizontally.