1. Baked Alaska This recipe makes 2 small cakes

2. 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

3. 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

4. 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)

5. 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)

6. 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

7. 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

8. 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

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

10. 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

11. 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

12. 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