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Individual Baked Alaska

Classic Pound Cake Loaf
1/2 us gallon
Vanilla ice cream
egg whites
1/4 teaspoon
cream of tartar
6 ounce s
  1. Slice the pound cake loaf into 1/2-inch slices. With a 3-inch round cookie cutter, cut pound cake into 6 individual portions and place on a cookie sheet.  
  2. Place a large scoop of vanilla ice cream on top of each round cake. Freeze cake and ice cream until very hard, at least 1 hour.  
  3. Prepare meringue. Preheat the oven to broil and place a rack 8 inches from the top of the oven.  
  4. In an electric mixer with the whip attachment on medium speed, beat together the egg whites and cream of tartar to soft peaks. Continue to beat and add the sugar, 1 tablespoon at a time until meringue has reached stiff peaks. Place meringue in a pastry bag fitted with a large star tip.  
  5. Remove the ice cream and cakes from the freezer. Working quickly, pipe the meringue evenly over the ice cream, covering completely.  
  6. Place the cakes in the broiler and broil just until tops are browned, about 2 minutes. Remove from the oven and serve immediately.
Average: 3 (1 vote)

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