Dessert: Baked Alaska
Published in ArcaMax Chef
1 quart ice cream in block form
1 one inch piece sponge cake
5 egg whites
1 tsp. vanilla
1/2 tsp. cream of tartar
1 cup sugar
Make sure cake is larger on all sides than ice cream block. Place cake on piece of tinfoil. Place ice cream block on top of cake. Cut cake so that it is approximately 1 inch wider than ice cream on all sides. Cover cake/ice cream combination and freeze for one hour or until firm. Beat egg whites, vanilla and cream of tartar until mixture forms soft peaks. Add sugar and beat into stiff peaks. Place cake and ice cream on baking sheet. Spread egg white and sugar mixture all over cake and ice cream and seal at edges all around. Bake in 450 degree oven for about 3 - 4 minutes until golden brown. Slice and serve right away.
The Skinny: Substitute frozen yogurt for the ice cream
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