Raspberry Baked Alaska
|9 inch sponge cake||1 (Round Shaped)|
|Canned fruits||20 Ounce, drained, syrup reserved (1 Can, Such As Raspberries)|
|Vanilla ice cream||35 1⁄4 Fluid Ounce|
|Caster sugar||10 Ounce|
Put the sponge cake on a flat ovenproof dish and spoon over just enough fruit syrup to moisten it. Put the ice cream in the centre of the cake and pile the fruit on top. Whisk the egg whites until stiff. Whisk in half the sugar, then fold in the remaining sugar. Pile this meringue mixture on the cake, covering the cake, ice cream and fruit completely, and taking the meringue down to the dish. Bake in a preheated very hot oven (230°C/450°F, Gas Mark 8) for 2 to 3 minutes, or until the outside of the meringue just begins to brown. Serve at once.
Variations: Use fresh crushed fruit, e. g. strawberries, when in season. Or sprinkle 2 to 4 x 15 ml spoons (2 to 4 tablespoons) sherry or rum over the cake before the ice cream is added.