Baked Alaska With Apricot Filling
|Flour||3 1⁄2 Ounce (3 Ounce Plus 1 Tablespoon)|
|Castor sugar||6 Ounce|
|Egg yolks||4 (At Room Temperature)|
|Vanilla essence||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Apricot jam||5 Ounce|
|Vanilla ice cream||2 Pint, softened|
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Grease two 8 inch sandwich tins with the butter.
Mix the 1 tablespoon of flour with 1 tablespoon of castor sugar and dust the sandwich tins with the mixture.
Shake out any excess flour and sugar.
Put the egg yolks in a mixing bowl.
Add the vanilla essence and beat with a wire whisk or rotary beater until the mixture is pale.
Add the remaining sugar, reserving 4 tablespoons, and beat to mix.
In another mixing bowl beat the egg whites with a wire whisk or rotary beater until they form soft peaks.
Add the reserved sugar and continue beating until the whites form stiff peaks.
Fold the beaten egg whites into the egg yolk mixture until they are mixed.
Sift the remaining flour with the baking powder and salt into the egg mixture.
Pour the mixture evenly into the two cake tins and bake in the oven for 25 minutes or until a skewer inserted into the cakes comes out clean.
Turn the cakes out on to a rack to cool.
When the cakes have cooled, spread one cake with the apricot jam.
Put the second cake on top.
Trim off the corners to make an oval shape.
Put the ice cream on a sheet of aluminium foil and mould it gently to the size of the cake.
Cover with foil and place in the frozen food storage compartment of the refrigerator to become hard.
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C).
In a medium sized bowl, using a whisk or rotary beater, whip the egg whites and salt until they form stiff peaks.
Add the sugar a little at a time and continue beating until the whites are glossy.
Do not overheat or the whites will begin to collapse.
Put the cake on a baking sheet.
Remove the ice cream from the refrigerator, take off the foil and place the ice cream on top of the cake.
Cover the outside of the cake and the ice cream with the meringue mixture, making sure there is no cake or ice cream showing. (This must be done very quickly and the meringue must cover the ice cream and cake completely or the ice cream will melt.)
Put the baking sheet in the centre of the oven and bake it for 3 to 4 minutes, until the meringue turns a pale golden colour.