Baked Alaska This recipe makes 2 small cakes

Day 1 – Make the cake Using the hand mixer, Beat ½ tsp vanilla and 1 egg until slightly thick Slowly add ½ c sugar- mix well

In a small bowl Mix ½ c flour, ½ tsp baking powder ans 1/8 tsp salt Add flour mixture to egg mixture- beat until smooth

In the microwave Use a glass measuring cup and measure ¼ c milk Add 1 T butter Cookin microwave until the butter melts ( about 45 seconds)

Add milk and butter Put milk and melted butter into the flour mixture- Use red spatula and mix well Pour into a prepared pan ( pan should be covered in parchment as discussed in class)

Bake Bake for 15- 20 minutes ( until the toothpick comes out clean) Turn cake onto cooling rack, leave lid to bin open so it cools

While cake is baking Reshape ice cream and freeze Make sure the ice cream is well packed! Put plastic wrap in the muffin tin Pack ice cream into a muffin cup ( one per person) Label muffin cup Cover with plastic wrap and freeze

Day 2 preheat the oven to 500 degrees Add 2 egg whites and a dash of cream of tartar to a bowl Beat 2 egg until foamy Remember that you cannot have any egg yolk The cream of tartar helps stabilize the egg foam

Once eggs reach the foamy stage Slowly add ¼ c sugar and beat until the mixture reaches the stiff peak stage

Assemble the cake Place cake on a cookie sheet or upside down jelly roll pan Place ice cream in the center of the cake- make sure there is an edge of cake

Completely cover cake Cover cake and ice cream with a thick layer of the meringue The meringue insulates the cake and keeps the ice cream from melting You need to be working quickly

Place ice cream and cake in oven Put the Baked Alaska in the 500 degree oven Cook for 3-5 minutes or until the meringue is golden Show me so I can grade it 10 points- no leaks 9 small amount of melting 8 moderate amount of melting 6 points lots of melting