How to Make Baked Alaska. Why doesn’t the ice cream melt when you make this classic dessert, a tribute to our 49th state? Because the cake and the meringue insulate it. Isn’t science wonderful? Serves ten.
Step One
Put the one layer of the cake on foil-covered cardboard.Place the frozen solid brick of ice cream on top of the layer cake.
Step Two
Sprinkle, if desired, with rum, brandy or your choice of liqueur.
Step Three
Trim the cake to match the dimensions of the ice cream.
Step Four
Top the ice cream with the second thin layer of cake; place the cake in the freezer until needed.
Step Five
Preheat the oven to 425 degrees F.
Step Six
Using an electric mixer, beat egg whites in metal mixing bowl until foamy.
Step Seven
Add cream of tartar and beat until soft peaks form.
Step Eight
Gradually beat in sugar. Beat on high until peaks are stiff and glossy, but not dry. Beat in vanilla.
Step Nine
Remove the cake from the freezer and frost with a thick layer of the merengue, making sure to cover the lower edge of the cake on each side. If desired, swirl the topping decoratively with the flat side of a knife.
Step Ten
Sift a little powdered sugar over the top of the dessert. Bake about 3-5 minutes, or until meringue is browned. Serve immediately.