Baked Alaska Veg
100g/4oz Glace Fruit
4 tbsp Kirsch
1 oblong Sponge Cake
6 Egg Whites
350g/12oz Icing Sugar
A pinch of Cream of Tartar
A pinch of Salt
1 tbsp Lemon Juice
600ml/1pt Block of Vanilla Ice Cream*
Please the glace fruit in a bowl, add the liqueur, mix well, cover and chill for
Preheat the oven to 240C, 475F, Gas mark 9 and
the sponge in half lengthways
giving you two layers. Place one sponge layer on a baking tray
which has been lined with parchment paper. Set aside.
Place the egg whites, icing sugar, cream of tartar, salt and lemon juice in a
mixing bowl and whisk until stiff peaks form. Set aside.
4. Place the ice cream on top of the 1st layer of sponge on the baking
tray then cover with the remaining sponge layer.
Very quickly spread the top and sides of the assembled cake with the egg white
Dredge with a little extra icing sugar and bake in the very hot oven for 5
minutes only until lightly browned. Serve immediately.
Make sure the ice cream is as hard as possible before assembling this dessert
it will melt and make the sponge soggy.
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