Baked Alaska With Strawberry Ice Cream Recipe
Servings: 6
Ingredients
- 1 c. butter, room temperature
- 1/2 c. vegetable shortening
- 3 c. granulated sugar
- 7 x Large eggs
- 1 x (1-oz) bottle red food coloring
- 2 tsp vanilla extract
- 3 c. cake flour
- 1/4 tsp salt
- 1 c. lowfat milk
- 6 x egg whites
- 1/2 tsp cream of tartar
- 1/2 c. sugar
- 1 gal strawberry ice cream Red velvet cake Meringue
Directions
- Preheat the oven to 350 degrees F.
- Make Red Velvet Lb. Cake: Grease and flour a 10-inch tube pan. Using a mixing bowl, combine the butter,shortening, and sugar and cream till light and fluffy. Add in the Large eggs 1 at a time, beating well after each addition. Add the food coloring and vanilla.
- Combine the flour and salt, and add in to the creamed mix alternating with the lowfat milk, beating well. Pour the batter into the prepared baking pan and bake for 1 hour and 20 min, or possibly till toothpick comes out clean. Cold the cake in the pan for 10 min, then turn it out onto a cooling rack. Once cooled slice cake in half.
- Preheat the broiler.
- To make the meringue, place egg whites and cream of tartar into a mixing bowl. Beat till soft peaks form. Gradually add in the sugar and beat till stiff and set aside.
- To assemble the Baked Alaska you have to work quickly. Slice the cake into 1/2-inch thick slices. Spread top of 1/2 of the cake slices with about 1 c. strawberry ice cream. Top with the remaining half of the cake slices. Place on a sheet pan. Spread meringue on all sides and form peaks using a knife.
- Broil till the meringue is light brown. Be careful not to burn peaks.
- Yield: 6 to 8 servings
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