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Heavenly Baked Alaska |
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Nutrients per serving |
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n/a |
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Calories |
260 |
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Fat |
11 g |
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Saturated |
4 g |
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+ trans |
0 g |
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Sodium |
190 mg |
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Carbohydrate |
38 g |
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Fibre |
1 g |
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Sugars |
38 g |
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Protein |
5 g |
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4 |
egg whites |
4 |
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1/8 tsp |
salt |
½ mL |
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½ cup |
fine granulated sugar |
125 mL |
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6 |
slices jelly roll, cake or brownies |
6 |
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6 |
scoops ice cream*, well frozen |
6 |
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In a small bowl, beat egg whites and salt until soft peaks form. Gradually add sugar, 1 tbsp (15 mL) at a time, and continue beating until stiff and glossy. Place cake slices on ungreased baking sheet. Top each with ice cream and quickly cover with meringue, being sure to seal edges completely. Swirl meringue into peaks. Keep in freezer until ready to bake. Freeze for at least 1 hour. (To store for longer periods, up to 2 weeks, place unbaked Alaskas in cake box and overwrap with plastic.) Preheat oven to 475° F (240° C). Bake 2 to 4 minutes or until meringue is delicately browned. Serve at once.
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Note
*Choose ice cream that contrasts in colour and flavour with the cake, i.e. vanilla ice cream on brownies, peppermint on chocolate cake, fruit sherbet on jelly roll.
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