Baked Alaska

                      
                                        Baked Alaska
                                                  (from Better Homes Cookbook)



2 pints or 1 quart brick-style ice cream

1-inch thick piece sponge cake or layer cake

5 egg whites

1 tsp. vanilla

1/2 tsp. cream of tartar

2/3 cup sugar


Lay ice cream bricks side by side; measure length and width.

Trim cake one inch larger on all sides than ice cream measurements. Place cake on a piece of foil covered cardboard. Center ice cream on cake. Cover; freeze until firm. 

At serving time, beat together egg whites, vanilla and cream of tartar until it forms soft peaks. Gradually add sugar, beating to stiff peaks.

 Transfer cake with ice cream to a baking sheet. Spread with egg white mixture, sealing to edges of cake and baking sheet all around.

 Swirl to make peaks. Place oven rack in lowest position. Bake in 500 degree oven for 2-3 minutes, or until meringue is golden. 

Slice and serve immediately. Serves 8-10.