Tuesday, February 2, 2010

Individual-size Baked Alaska

Individual-size Baked Alaska
As shared from the kitchen of Once Upon a Plate
4 to 6 servings

Using only 3 or 4 ingredients, these provide huge eye and taste appeal for very little effort.

I actually prefer to make Baked Alaska into individual size portions using slices of plain cake or pound cake. This time I used extra large cupcakes made from Butter Cake batter. Here's how~

Cake slices of your choice (any flavor), or pound cake, plain cupcakes, etc.
Ice cream (any flavor)
Egg Meringue (recipe follows)


Jam or Spread of your choice,
Flowers or fruit for garnish

I make them at the last moment, but you could assemble the cake with ice cream filling and store in freezer (for up to an hour or two) before frosting with meringue and broiling.

Slice 2 pieces of cake per serving
Arrange oven rack near upper center of oven, set to broil.

Make meringue: (enough for 4 to 6 small Baked Alaskas)
6 egg whites
1/2 teaspoon cream of tartar
1/2 cups sugar

Place egg whites in an impeccably clean bowl, add cream of tartar and beat with electric mixer until soft peaks form. Gradually beat in sugar, a tablespoon at a time, beating well after each addition until stiff peaks form.

Using two slices of of cake per portion, place one slice for each serving on a baking sheet, spread with jam or spread if desired. Place a thick slab (1 to 1 1/2-inch thick) of ice cream on cake slice. Top with another cake slice. Completely cover entire surface of cake and ice cream encasing thickly with meringue.

Place under broiler until top is lightly golden brown, garnish as desired and serve immediately.

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