Gourmet Baked Alaska
|9 inch white cake square||1 (Homemade Or Bought, Firm, Or Yellow)|
|Ice cream||1⁄2 Gallon (1 Brick, Any Flavor)|
|Cream of tartar||1⁄4 Teaspoon|
|Superfine sugar||1⁄3 Cup (5.33 tbs)|
Preheat oven to 500° F.
Cut cake into a rectangle 5"x7" and place on a foil-lined baking sheet (save scraps for snacks).
Halve ice cream lengthwise, place half on cake, and set in freezer while you prepare meringue (also returning remaining ice cream to freezer).
Beat egg whites with salt and cream of tartar until foamy, gradually beat in sugar, then continue beating until very stiff peaks form.
Remove cake from freezer and quickly frost with meringue, making sure it covers cake and ice cream entirely and touches baking sheet all around; swirl meringue into peaks.
Bake uncovered on center oven rack about 3 minutes until tan all over.
Serve immediately, slicing with a large sharp knife.