Hello, friends! This weekend I made my mom a Baked Alaska for Mother's Day in honor of our trip to Alaska next month. I've always wanted to try to make one of these unique cakes, but always been afraid that I would screw it up. Now that I've made my first one, I can't believe how simple it is!
Ingredients:
1 Sara Lee Pound Cake (I used the Family Size)
1/2 Gallon Ice Cream (Any flavor! Have fun with this!)
6 large egg whites
1/2 tsp cream of tartar
1 tsp vanilla
3/4 cup granulated sugar
1. Cut the pound cake to fit your loaf pan. Fill in the side of the pan with the excess pieces as picture above.
2. Using a pair of scissors, cut the box away from your ice cream. Cut the ice cream in half and place it on top of the cake ensuring the entire surface is covered. Cover with plastic wrap and allow to chill in the freezer over night.
3. Preheat the oven to 500 degrees. To make the meringue, place egg whites in a chilled stainless steel bowl. Make sure your bowl and your beaters are completely clean. Beat the egg whites until soft peaks form. Add the cream of tartar and vanilla. Drizzle in sugar 1 tablespoon at a time until your peaks stiffen.
4. Transfer your cake to a baking sheet. Remove your cake from the freezer and cover it completely with meringue. Bake in the oven 3-5 minutes or until the meringue begins to brown.
5. Place the cake back into the freezer about about 5 minutes or until ready to serve.
Serve as is or with fresh fruit diced on top.
