Looking for a Different Birthday Cake?

From the earliest days of our marriage, an old Betty Crocker Cookbook has been consulted in our kitchen library. One year, for the fun of it, I turned to page 200 and looked over the instructions for “Best Baked Alaska.” In the daring days of youth I said, “Why not?”

Since then Baked Alaska has been a favorite, especially for Judy’s birthday. (Mine is Cracker Pudding.) Over time, we have adapted the recipe and made it a little more uniquely our own. Here is how it looks in our files today.

Baked Alaska

Prepare a cake of your choice.

It does not HAVE to be chocolate, but that certainly

is a good option.

Bake the section you will use in a 9-inch square pan. Use whatever pan you want for the other section which you can make into a separate cake.

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Prepare the Baked Alaska

1 quart of the ice cream of your choice. (A half gallon cut in half, width-wise, end to end, is preferable. Use half for the Baked Alaska. Use the other half for periodic energy boosts.)

6 egg whites. (The recipe I began with called for 4. However, I have found that 6 guarantee the ice cream and cake will be thoroughly covered for baking.)

½ teaspoon cream of tartar.

²/₃ cup dark brown sugar (packed)

Cover a baking sheet with aluminum foil.

Place the cooled cake square on the baking sheet.

Place ice cream on the cake (wide side down)

Trim the cake around the ice cream – LEAVING A ONE-INCH EDGE ALL AROUND.

• Some recipes tell us to freeze the ice cream and cake together. I have found that the Baked Alaska is easier to cut and less messy if the cake is unfrozen. I suppose it may make a difference what you use for your cutting tool.

Heat oven to 500⁰ F.

Beat egg whites and cream of tartar until foamy.

Beat in brown sugar. (One Tablespoon at a time until stiff and glossy.)

Completely cover cake and ice cream with this meringue.

      Make sure to seal it to the foil on the sheet.

      Make sure all is covered. (Trust me on this. Exposed ice cream will find a way out.)      

• At this point you can freeze the whole product for up to twenty-four hours before serving. 

Bake 3-5 minutes on the lowest rack in the oven, until the meringue is light brown.  

• I have found the full 5 minutes works best. The objective is a solid crust. The slicing will work better than if the top of the meringue is soft.

Trim the foil to the edge of the meringue.

Transfer to a serving platter.

Cut into six slices.  (Then cut those in half if you would like.)   

 

SERVE IMMEDIATELY

PS – if anything from a previous baking spree spilled onto the bottom of the oven, it would be wise to clean that out before making the Baked Alaska. Or else have a fire extinguisher handy. That was one of our more memorable celebrations.