What a Swell Party It Was! by Michael Turback

Author:Michael Turback
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2017-11-07T05:00:00+00:00

Baked Alaska

The igloo-shaped dessert—cake and ice cream shrouded in toasted meringue—was originally called “Alaska, Florida,” a reference to the temperature contrast between ice cream and toasted meringue. Once the signature confection at New York City’s legendary Delmonico’s, Baked Alaska was rescued from obscurity by Chef LaMaze, who made the dish his own at Ciro’s

For the sponge cake:

4 ounces butter, softened

4 ounces caster sugar

2 eggs

4 ounces self-rising flour

3 egg whites

1 dash salt

6 tablespoons sugar

1 sponge cake layer (Instructions above)

1 pint vanilla ice cream

2 tablespoons Maraschino cherries, chopped

Makes 4 servings

Preheat oven to 350 degrees. Line 9-inch cake tin with baking parchment. Cream the butter and the sugar together until pale. Beat in the eggs. Sift over the flour and fold in using a large spoon. Add the mixture to the cake tin and gently spread out with a spatula. Bake for 20 to 25 minutes until an inserted toothpick comes out clean. Allow to stand for 5 minutes before turning onto a wire rack to cool.

Beat egg whites and salt to a stiff foam. Gradually add sugar, beating until stiff but still glossy and moist. Cut cake into 4-inch fluted ramekins. Top each with 1 scoop of ice cream. Cover completely with meringue and decorate with cherries. Bake in hot oven (450 degrees) until meringue is brown, about 4 minutes. Place ramekins on dessert plates and serve immediately.

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