Baked Alaska
Celebrate National Baked Alaska Day with this tasty treat!
Baked Alaska
Cake and Ice Cream set ablaze
Equipment
- medium size mixing bowl (to use for mixing the cake mix and as a Baked Alaska mold)
- Rubber spatula
- 8-inch cake pan
- Serrated Knife
- Plastic wrap
- Ice cream scoop or large spoon
- Electric mixer
- mixing bowl for meringue
- Piping bag with star tip
- lighter
Ingredients
- 1 Box Cake Mix of your choice with ingredients listed on package
- 1 Container Ice Cream of your choice (slightly softened)
For Meringue
- 1 Cup Pasteurized Egg Whites
- ½ Teaspoon Vanilla Extract
- ¼ Cup White Sugar
- 1 Teaspoon Cream of Tartar
- ¼ Cup Rum (I like Kraken Black or Spiced)
Instructions
- Bake cake mix according to packaging.
- Let cake cool, and trim the top of the cake with the serrated knife so it is level.
- Cut the cake horizontally with the serrated knife to create two equal circle pieces.
- Line the medium sized mixing bowl with plastic wrap so it hangs over the edge of the bowl.
- Place one cake layer in the bowl, so it lines the bottom and side of bowl, leaving a space in the center to fill with ice cream.
- Using the ice cream scoop or large spoon, scoop the ice cream into the cake lined bowl. Level off ice cream, and place the second layer of cake on top of the ice cream.
- Once filled and capped off, pull the plastic wrap that is hanging over the bowl around to cover the cake layer at the top of the bowl.
- Place the filled bowl in the freezer for a minimum of 1 hour.
- While cake is setting in the freezer, whip the egg whites, vanilla and cream of tartar while slowly adding in the sugar with the electric mixer until stiff peaks are formed.
- Remove cake from freezer, and invert onto a plate. Remove plastic wrap from around the cake.
- Fill the piping bag halfway with the meringue and pipe meringue around entire cake.
- Pool a small amount of rum on the top of the cake, then drizzle the rest around the sides.
- Set rum on fire and watch the show!
