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Baked Alaska #2

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Desserts Ice cream


  • 1 c Sifted all-purpose flour
  • 2/3 c Sugar
  • 1/4 c Shortening
  • 1/2 c Milk
  • 1 1/2 ts Baking powder
  • 1/2 ts Salt
  • 1 ts Vanilla extract
  • 1 Egg
  • 1 qt Brick ice cream
  • 8 Egg whites at room temp.
  • pn Salt
  • 3/4 c Superfine sugar


Grease and flour lightly a 9" square pan. Sift together the flour, sugar, baking powder, and salt in a mixing bowl. Add the shortening and milk. Beat 1 1/2 minutes with a mixer on low speed or 225 strokes by hand. Add in the egg and vnailla and beat for another 1 1/2 minutes. Pour into pan and bake at 350F for 20 to 25 minutes, or until a toothpick inserted into cake comes out clean. Cool. Place cake on a cookie sheet and cut strips 2 inches wide from each side of cake. Put ice cream on top of cake and completely cover both with meringue. Seal meringue to edges. Bake at 450F for 5 minutes, or until lightly browned. Serve at once.
MERINGUE TOPPING: Beat the egg whites and salt until they form soft peaks. Still beating, slowly pour in the sugar and continue to beat for about 5 minutes, until the egg whites are stiff and glossy. Immediately spread over cake and ice cream.
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