Strawberry-Lemon Baked Alaska
Yield: Makes 16 servings
a.. Cooking-oil spray
b.. 4 large eggs plus 7 egg whites, divided
c.. 1 1/2 cups sugar, divided
d.. 1 teaspoon vanilla extract
e.. 5 tablespoons lemon zest, divided
f.. 3/4 cup cake flour (not self-rising)
g.. 1/3 cup unsalted butter, melted and cooled
h.. 2 pints premium strawberry ice cream, softened
i.. 1 pint premium vanilla ice cream, softened
j.. 1/4 cup fresh lemon juice
k.. 1/4 teaspoon cream of tartar
Preparation
1.. 1. Preheat oven to 325°. Spray a 9-in. springform pan with cooking-oil
spray and reserve. Pour 2 in. water into a medium saucepan and bring to a boil;
reduce heat to a simmer. Put 4 eggs, 1/2 cup sugar, and the vanilla in the bowl
of a stand mixer. Set bowl over simmering water, making sure bottom doesn't
touch the water, and whisk egg mixture constantly just until the sugar is
dissolved and mixture is no longer cool to the touch, 2 to 3 minutes.
2.. 2. Add 2 tbsp. lemon zest to egg mixture and whip on high speed with
whisk attachment until batter is pale in color, has thickened considerably, and
drops in ribbons when whisk is lifted, 7 to 8 minutes.
3.. 3. Sift flour over egg mixture in several batches, folding after each
batch just to incorporate. Add butter in 2 batches, folding just until
incorporated.
4.. 4. Pour batter gently into prepared pan. Bake until cake is cooked
through and a toothpick inserted into center comes out clean, 26 to 28 minutes.
Let cool completely on a wire rack, then remove sides of pan.
5.. 5. Meanwhile, line a metal mixing bowl (9- to 10-in. diameter) with
enough plastic wrap to hang over rim. Chill in freezer 15 minutes. Put
strawberry ice cream in cleaned bowl of stand mixer (now fitted with a paddle
attachment) and beat on medium speed until ice cream is smooth and malleable
(like taffy), about 1 minute. Using a rubber spatula, spread ice cream into
chilled bowl, smoothing surface as flat as possible, and return to freezer.
6.. 6. Put vanilla ice cream, lemon juice, and remaining 3 tbsp. lemon zest
in cleaned bowl of stand mixer and beat on medium speed until smooth and
malleable (like taffy), about 1 minute. Spread over strawberry ice cream. Press
cake on top of lemon ice cream, trimming to fit if needed. Fold edges of
plastic wrap over cake. Cover with more plastic wrap and freeze at least 6
hours and preferably overnight.
7.. 7. Preheat oven to 475°. Put egg whites and cream of tartar in cleaned,
dry bowl of stand mixer fitted with a whisk attachment; beat on high speed
until whites are foamy, about 1 minute. Add remaining 1 cup sugar and continue
to beat until whites are stiff and glossy, 2 to 3 minutes.
8.. 8. Remove cake and ice cream from freezer and take off top layer of
plastic wrap. Carefully dislodge ice cream layers from sides of bowl by pulling
up on plastic-wrap liner. Invert bowl onto an ovenproof plate and peel off
outer layer of plastic. Using an offset spatula, mound meringue on top of ice
cream and then work downward, spreading meringue evenly over top and sides of
cake and ice cream. Bake until meringue is browned and toasty, 6 to 7 minutes.
Serve immediately.
9.. Note: Nutritional analysis is per serving.
Nutritional Information
Amount per serving
a.. Calories: 317
b.. Calories from fat: 43%
c.. Protein: 6.2g
d.. Fat: 15g
e.. Saturated fat: 8.9g
f.. Carbohydrate: 40g
g.. Fiber: 0.5g
h.. Sodium: 88mg
i.. Cholesterol: 118mg
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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