Baked Alaska

Ingredients

• Sponge cake mixture (8 oz. Cakeoma, etc.—see page 14)
• Ice cream
• 2 egg whites
• 41 teaspoon cream of tartar
• 4 oz. caster sugar

Method

1. 1

   Scoop out the centre of the cake, leaving the base about 1-1.5 inches thick, and pile some stiffly frozen ice cream in the centre.

2. 2

   Whisk the egg whites with the cream of tartar until stiff, and fold in the sugar.

3. 3

   Place the sponge on greaseproof paper laid on a baking sheet, and coat the outside with the meringue mixture, making sure that there is no cake or ice cream showing.

4. 4

   Put into a very hot oven (500° F.) for 3-4 minutes, until the meringue is lightly coloured.

5. 5

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 13. The excerpt below is the record exactly as published.

BAKED ALASKA Sponge cake mixture (8 oz. Cakeoma, etc.—see page 14) Ice cream 2 egg whites 41 teaspoon cream of tartar 4 oz. caster sugar

Cook this with the app: pantry check, scaling, and the assistant.