Baked Alaska

By gnikylime

Using stuff from:
http://www.marthastewart.com/340209/baked-alaska
http://www.marthastewart.com/313245/swiss-meringue
http://www.food.com/recipe/chocolate-angel-food-cake-28138

Note: First time I made this, I baked http://www.joyofbaking.com/ChocolatePoundCake.html for the cake, but I think that was too dense. So I'll try chocolate angel food cake next time.

Ingredients

• Ice Cream:
• Cake: [trying this out]
• 1/3 c sifted cake flour (not self-rising)
• 2 T + 2 t unsweetened cocoa
• 3/4 c granulated sugar, divided (3/8 c + 3/8 c)
• 6 large egg whites, at room temperature
• 3/4 t vanilla extract
• 3/4 t cream of tartar
• 1/4 t salt
• 1 pt cherry ice cream
• 1 pt pistachio ice cream
• Swiss Meringue:
• 4 large egg whites, at room temperature
• 1 cup sugar
• 1 pinch cream of tartar

Preparation

Step 1

Cake:
Heat oven to 375F/190C.

Sift flour, cocoa and 3/8 c granulated sugar together 3 times; set aside.

Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.
Add vanilla, cream of tartar and salt. Gradually increase speed to medium while beating in remaining 3/8 c granulated sugar, 1 T at a time, 5 minutes.

When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.
Sift one third of dry ingredients over whites; gently fold in with rubber spatula.
Repeat process 2 more times.

Pour batter into ungreased 8-inch springform pan. Cut through batter to remove air pockets.

Bake 40 to 45 minutes (starting to check at 25 min), until top springs back when gently pressed.

Let cake cool to room temperature. Remove from pan and refrigerate.

Ice Cream:
Line a 5-cup-capacity metal or glass bowl with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.

Preprepping Cake:
Place cake on the base of a 12-in. Springform pan (without sides) or a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the top of the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.

Preheat oven to 500F/260C.

Swiss Meringue:
Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.

Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.

Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.

Final Assembly:
Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula.

Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.