Baked Alaska & Variations

1. Start heating oven to 450 degrees F. For cake base, choose one of Alaskas below.
    
2. Set cake base on brown paper (1/2 inch larger than cake) on cookie sheet.
    
3. With egg beater or electric mixer, beat 3 egg whites until they stand in peaks when beater is raised.
    
4. Slowly add 6 tablespoons granulated sugar, beating until stiff and glossy.
    
5. Quickly fill or top cake base with 1 quart very firm ice cream as directed below.
    
6. Quickly cover ice cream and base completely with meringue. If desired, sprinkle with slivered almonds, shaved chocolate, or shredded coconut.
    
7. Bake 4 to 5 min., or until delicate brown.
    
8. Remove Alaska from oven at once. Slip 2 spatulas between Baked Alaska and paper. Transfer Alaska to chilled serving dish. Garnish with canned peach slices, berries, etc. Serve at once.

Cake Bases:

• SURPRISE ALASKA: Make trough in 9" tube spongecake, leaving 3/4"-thick shell. Fill trough with ice cream.
• IGLOO ALASKA: Use bakers' spongecake layer. Pile ice cream on top, leaving 1/2" around edge free.
• BROWNIE ALASKA: Use panful of uncut brownies. Top brownies with brick ice cream.