In this episode of Control Alt Chicken your diligent culinary explorers Alex and Heather tackle the wondrous world of the Baked Alaska. Will they make it happen? Watch and see.

In this episode of Control Alt Chicken your diligent culinary explorers Alex and Heather tackle the wondrous world of the Baked Alaska. Will they make it happen? Watch and see.

In this episode of Control Alt Chicken your diligent culinary explorers Alex and Heather tackle the wondrous world of the Baked Alaska. Will they make it happen? Watch and see.

Baked Alaska

"A dessert made of sponge cake covered with ice cream and a meringue that is browned in the oven." (M)

Ingredients for 8 servings

• 1 lb. spongecake or poundcake (homemade or commercial)
• 10 egg whites
• 1 cup granulated sugar
• 1 cup powdered sugar
• 1 pint vanilla ice cream (preferably brick style)
• 1 pint raspberry sherbet

Note: serving platter, paper, cardboard, pencil, scissors, aluminum foil, wide rubber spatula, freezer (optional: pastry bag fitted with star tube)

Instructions

• Select serving platter.
• Cover serving dish with piece of paper and draw a line around the inner edges of the platter.
• Cut out this tracing of the platter's inner edges and copy it onto a piece of strong cardboard.
• Test to be sure the cut-cardboard will fit on the serving platter, then cover it with aluminum foil and place it in the freezer.
• Cut enough half-inch slices of cake to cover the surface of the platter by 6 to 8 inches. Arrange cake slices on the foil-covered cardboard and freeze.
• Cut the vanilla ice cream into slices and cover the cake, leaving UNCOVERED a half-inch rim around the edges. Refreeze.
• Mound the sherbet over the vanilla ice cream, rounding and smoothing the top. Freeze again.
• Place seven egg whites into a mixing bowl. Add a little granulated sugar and start to beat this egg whites-sugar mix. As the whites get frothy, slowly add the rest of the granulated sugar and two-thirds of the powdered sugar.
• As soon as the whites are stiff and start to get dry, stop beating.
• Add the remaining egg whites and the rest of the powdered sugar and start to beat again, continuing until they are stiff and shiny.
• With a wide rubber spatula, completely cover the ice cream and the cake, using approximately three-fourths of the meringue (created above by whites-sugar-beaten-stiff-and-shiny).
• Optional: Place the remaining meringue in a pastry bag fitted with a star tube and use to decorate the top with swirls, curls and stars.
• Freeze until ready to serve.
• To serve, preheat oven to 500 degrees.
• Using a sieve, sprinkle powdered sugar (through the sieve) onto the top of the meringue.
• Place the dessert in oven for one minute.
• Check to see if the front is as brown as the back. If not, turn the Baked Alaska and leave in oven for another minute.
• Serve immediately, slicing with a knife dipped in hot water.

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