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Baked Alaska & Variations
Yield: 6 servings

Cake Base
brown paper or parchment paper

3 egg whites
6 Tablespoons granulated sugar
1 quart ice cream, any flavor

Start heating oven to 450F. For cake base, choose one of Alaskas
below. Set cake base on brown paper (1/2" larger than cake) on
cookie sheet. Make meringue: With egg beater or electric mixer,
beat 3 egg whites until they stand in peaks when beater is raised.
Slowly add 6 tablesp. granulated sugar, beating until stiff and
glossy.

Quickly fill or top cake base with 1 qt. very firm ice cream as
directed below. Quickly cover ice cream and base completely with
meringue. If desired, sprinkle with slivered almonds, shaved
chocolate, or shredded coconut. Bake 4 to 5 min., or until delicate
brown. Remove Alaska from oven at once. Slip 2 spatulas between
Baked Alaska and paper. Transfer Alaska to chilled serving dish.
Garnish with canned peach slices, berries, etc. Serve at once.

P.S. To serve ablaze, pour bit of lemon extract on 3 sugar cubes;
set on meringue; light; carry to table.

SURPRISE ALASKA: Make trough in 9" tube spongecake, leaving 3/4"-thick
shell. Fill trough with ice cream.

IGLOO ALASKA: Use bakers' spongecake layer. Pile ice cream on top,
leaving 1/2" around edge free.

BROWNIE ALASKA: Use panful of uncut brownies. Top brownies with
brick ice cream.

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