Does anyone have a recipe for Baked Alaska; along with tips on how to make it successfully?

Question by Honeybee: Does anyone have a recipe for Baked Alaska; along with tips on how to make it successfully?
My father used to make the best Baked Alaska– never failed — he used the oven method, not a hand-held torch. However, he has passed away, and I never got the chance to learn that wonderful recipe from him. Thanks so much to all who have time to help me out!

Best answer:

Answer by Swirly
BAKED ALASKA WITH STRAWBERRY ICE CREAM
Red Velvet Pound Cake:
1 cup butter, room temperature
1/2 cup vegetable shortening
3 cups granulated sugar
7 eggs
1 (1-ounce) bottle red food coloring
2 teaspoons vanilla extract
3 cups cake flour
1/4 teaspoon salt
1 cup milk
Meringue:
6 egg whites
1/2 teaspoon cream of tartar
1/2 cups sugar
Assembly:
1 gallon strawberry ice cream
Red velvet cake
Meringue
Preheat the oven to 350 degrees F.
Grease and flour a 10-inch tube pan. Using a mixing bowl, combine the butter, shortening, and sugar and cream until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Add in the food coloring and vanilla. Combine the flour and salt, and add to the creamed mixture alternating with the milk, beating well. Pour the batter into the prepared baking pan and bake for 1 hour and 20 minutes, or until toothpick comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a cooling rack.
Preheat the broiler.
To make the meringue, place egg whites and cream of tartar into a mixing bowl. Beat until soft peaks form. Gradually add the sugar and beat until stiff and set aside.
To assemble the Baked Alaska you have to work quickly. Slice the cake into 1/2-inch thick slices. Spread top of 1/2 of the cake slices with about 1 cup strawberry ice cream. Top with the remaining half of the cake slices. Place on a sheet pan. Spread meringue on all sides and form peaks using a knife. Broil until the meringue is light brown. Be careful not to burn peaks.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21181,00.html

COFFEE BAKED ALASKA WITH MOCHA SAUCE
This recipe comes from Recipes in the Mail whose website is at www.atozinthemail.com Questions, comments, bribes, etc . . . bob@atozinthemail.com
Ingredients
Cake:
1 quart coffee ice cream, softened
1 10.75-ounce frozen pound cake
4 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon coffee liqueur
1/3 cup sugar
Sauce:
1 1/2 cups freshly brewed strong coffee
10 ounces semisweet chocolate, chopped
2 tablespoons coffee liqueur
Method
For cake:
Line 9x5x2 1/2-inch metal loaf pan with plastic wrap, leaving overhang. Spoon ice cream into prepared pan, spreading evenly and smoothing top. Cut cake horizontally in half. Arrange 1 cake piece, cut side down, atop ice cream and against 1 corner of pan. Cut remaining cake piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm, at least 4 hours.
Uncover cake. Invert onto metal or other ovenproof platter. Freeze while preparing meringue. Beat egg whites in large bowl until foamy. Add cream of tartar. Beat until soft peaks form. Beat in liqueur. Gradually add sugar, beating until stiff glossy peaks form. Spread meringue over cake, covering cake completely and sealing meringue to platter. Freeze overnight.
For sauce:
Combine coffee and semi-sweet chocolate in heavy small saucepan. Stir over medium-low heat until mixture is smooth. Increase heat to medium. Simmer until sauce thickens, about 2 minutes. Cool slightly. Stir in coffee liqueur. (Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate; rewarm sauce over medium-low heat before serving.)
Position rack in center of oven and preheat to 500°F for 20 minutes. Bake dessert until meringue is lightly browned and just set, about 3 minutes.
Cut baked Alaska into slices; arrange on plates. Spoon warm sauce around dessert and serve. Serves 6 – 8
http://www.hub-uk.com/foodpages06/recip0272.htm

Meringue Tips:
http://www.baking911.com/howto/meringues.htm#TYPE%20&%20USES,%20PLUS%20TIPS:

Know better? Leave your own answer in the comments!

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4 Responses to Does anyone have a recipe for Baked Alaska; along with tips on how to make it successfully?

  1. Lupin IV says:

    Home > Recipes
    Baked Alaska
    Recipe courtesy Courtney Weiner
    Show: Cooking Live
    Episode: Supper Club: New Years Party Circa 1899

    Great dinner ideas:
    Chicken
    Beef
    Shrimp
    Pasta
    Pork

    Recipe Summary
    Prep Time: 35 minutes
    Cook Time: 4 minutes
    Yield: 8 servings

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    1 1/2 quarts sherbet or ice cream frozen in a melon shaped mold about 12 inches long
    1 round (8 by 11/2 –inches) store bought genoise or sponge cake
    Ovenproof serving platter or tray 16 to 18 inches long
    10 egg whites (1 1/3 cups) at room temperature, and in an egg-beating bowl in time for step 2
    2 pinches salt
    1/2 teaspoon cream of tartar
    1 1/2 cups sugar, superfine
    1 teaspoon vanilla extract
    1 cup confectioner’s sugar in a fine-meshed sieve
    1 sparkler

    Slice the cake into half-inch layers; cut the cake layers in such a way that you can form a large oval 1/2 – inch thick and 1- inch larger all around than your ice cream mold. Arrange the oval on the platter, cover airtight with plastic wrap, and set aside. Be sure oven is preheated to 450 degrees in time for step 2. Beating the meringue: Start beating the egg whites at moderate speed until they are foaming, beat in the salt and cream of tartar, then gradually increase speed to fast until egg whites form soft peaks. Gradually beat in the sugar, sprinkling in 1/4 cup at a time, beating half a minute between additions. After all has gone in, add vanilla, and continue beating for several minutes at high speed until eggs form stiff, shiny peaks. Set aside ice-cream mold in a basin of tepid water, run a knife around edge, and unmold the sherbet or ice cream upon the cake in the platter. Immediately spread the meringue over it with a spatula, starting at bottom of cake and bringing it up to a peak at the top of the dessert. Meringue should be about 1- inch thick over the sherbet or ice cream, in order to insulate it from the heat of the oven. Sieve confectioner’s sugar all over surface of meringue, making a layer about 1/16 — inch thick. Browning: Set in upper-middle level of preheated 450 degree oven for 3 to 4 minutes, to brown meringue lightly. Just before serving, place a sparkler on top of the baked Alaska and light.

  2. AL says:

    Makes 1 (8 inch) round Alaska
    “Cake and ice cream dessert topped with meringue. Vary ice cream flavors for your signature dish. I like French Vanilla ice cream! ”

    2 quarts vanilla ice cream, softened
    1 (18.25 ounce) package white cake mix
    1 egg
    1/2 teaspoon almond extract
    8 egg whites
    1/8 teaspoon cream of tartar
    1/8 teaspoon salt
    1 cup white sugar

    Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch pan. Prepare cake mix with egg and almond extract. Pour into prepared pan. Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched. Beat egg whites with cream of tartar, salt and sugar until stiff peaks form. Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours. Preheat oven to 425 degrees F (220 degrees C). Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

  3. D--- says:

    Baked Alaska
    1 1/2 quarts sherbet or ice cream frozen in a melon shaped mold about 12 inches long
    1 round (8 by 11/2 –inches) store bought genoise or sponge cake
    Ovenproof serving platter or tray 16 to 18 inches long
    10 egg whites (1 1/3 cups) at room temperature, and in an egg-beating bowl in time for step 2
    2 pinches salt
    1/2 teaspoon cream of tartar
    1 1/2 cups sugar, superfine
    1 teaspoon vanilla extract
    1 cup confectioner’s sugar in a fine-meshed sieve
    1 sparkler

    Slice the cake into half-inch layers; cut the cake layers in such a way that you can form a large oval 1/2 – inch thick and 1- inch larger all around than your ice cream mold. Arrange the oval on the platter, cover airtight with plastic wrap, and set aside. Be sure oven is preheated to 450 degrees in time for step 2. Beating the meringue: Start beating the egg whites at moderate speed until they are foaming, beat in the salt and cream of tartar, then gradually increase speed to fast until egg whites form soft peaks. Gradually beat in the sugar, sprinkling in 1/4 cup at a time, beating half a minute between additions. After all has gone in, add vanilla, and continue beating for several minutes at high speed until eggs form stiff, shiny peaks. Set aside ice-cream mold in a basin of tepid water, run a knife around edge, and unmold the sherbet or ice cream upon the cake in the platter. Immediately spread the meringue over it with a spatula, starting at bottom of cake and bringing it up to a peak at the top of the dessert. Meringue should be about 1- inch thick over the sherbet or ice cream, in order to insulate it from the heat of the oven. Sieve confectioner’s sugar all over surface of meringue, making a layer about 1/16 — inch thick. Browning: Set in upper-middle level of preheated 450 degree oven for 3 to 4 minutes, to brown meringue lightly. Just before serving, place a sparkler on top of the baked Alaska and light.

    FOR MORE GREAT BAKED ALASKA RECIPES CLICK SOURCE BELOW TO GOTO FOOD NETWORK – They also always have tips to make it work……

  4. BIG DADDY says:

    cooks.com