Categories: Desserts 
      Yield: 6 servings 
  
  
   1/2"    around edge free. 
   
  You can have Baked Alaska on short notice if you keep cake and ice cream on 
  hand in your freezer. 
   
  1. Start heating oven to 450Ü F. For cake base, choose one of Alaskas 
  below. Set cake base on brown paper (1/2" larger than cake) on cookie 
  sheet. 
   
  2. Make meringue: With egg beater or electric mixer, beat 3 egg whites 
  until they stand in peaks when beater is raised. Slowly add 6 tablesp. 
  granulated sugar, beating until stiff and glossy. 
   
  3. Quickly fill or top cake base with 1 qt. very firm ice cream as directed 
  below. Quickly cover ice cream and base completely with meringue. If 
  desired, sprinkle with slivered almonds, shaved chocolate, or shredded 
  coconut. Bake 4 to 5 min., or until delicate brown. 
   
  4. 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. 
   
  P.S. To serve ablaze, pour bit of lemon extract on 3 sugar cubes; set on 
  meringue; light; carry to table. 
   
  SURPRISE ALASKA: Make trough in 9" tube spongecake, leaving 3/4"-thick 
  shell (see cutting directions for Frozen Angel, above). Fill trough with 
  ice cream. 
   
  IGLOO ALASKA: Use bakers' spongecake layer. Pile ice cream on top, leaving 
   
  BROWNIE ALASKA: Use panful of uncut brownies. Top brownies with brick ice 
  cream.