Make Ahead Baked Alaska
|Baked 8 inch square cake||1|
|Chocolate covered vanilla ice cream bars||15 Ounce (5 Pieces, 3 Ounce Each)|
|Sugar||1⁄2 Cup (8 tbs)|
Cool cake in pan for 10 minutes. Remove cake from pan, then cool completely. Cut a 10-inch-square piece of foil; place foil on baking sheet. Place cake onto center of foil. Remove sticks from ice cream bars and arrange bars on cake to cover surface to within 1/2 inch of cake's edge. Place cake and ice cream in freezer.
Preheat the oven to 500°. Meanwhile, for meringue, in a large mixer bowl beat egg whites, vanilla, and salt with an electric mixer on medium speed about 1 minute or till soft peaks form (tips curl). Gradually add the sugar, about 1 tablespoon at a time. Continue beating with the electric mixer on high speed about 7 minutes more or till the mixture forms stiff, glossy peaks (tips stand straight) and sugar is dissolved.
Remove cake and ice cream from freezer. Quickly spread meringue over sides and top of cake and ice cream, carefully sealing to edge of foil with meringue. Swirl top with back of spoon to form a decorative pattern. Bake in the 500° oven for 2 to 3 minutes or till meringue is light brown. Return cake to freezer and freeze. (Freeze for no more than 5 hours.)
To serve, use two spatulas to lift cake from foil to a cold serving platter. Cut into squares with a sharp knife.