Gluten-Free Baked Alaska
 
Prep time
Cook time
Total time
 
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Recipe type: Dessert
Serves: 8-12
Ingredients
  • 1⅓ cups sugar (split in one cup, and ⅓ cup)
  • ¾ cup PLUS 3 tablespoons flour, gluten-free or regular
  • ⅔ cup cocoa, rich, dark Dutch-process if you can get it
  • 1¼ teaspoon baking powder
  • 1¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ c oil
  • ½ c water
  • 1 teaspoon vanilla
  • 4 eggs room temperature (separated)
  • ½ gallon ice cream
  • 9 egg whites, room temperature
  • 2 cups sugar
Instructions
  1. Pre-heat the oven to 350° F, set the eggs out ahead of time.
  2. Grease 2 cake pans and put wax paper in the bottom of both - grease over that.
  3. Separate eggs in 2 bowls with the dry ingredients in a third.
  4. Beat yolks with oil, then add 1 c sugar and 1 teaspoon vanilla and mix some more.
  5. Beat white with ⅓ c sugar
  6. Mix yolks with dry ingredients and add the water.
  7. Stir in the whites gently.
  8. Pour into pans and bake each 30 minutes or so.
  9. Freeze for an hour.
  10. Let ice cream sit out for 20 minutes.
  11. Beat it and spread it between cake layers and on top.
  12. Freeze overnight (or at least 5 hours)
  13. Preheat oven to 500°F
  14. Beat egg whites and 2 C sugar and pour over cake.
  15. Cook in hot oven, checking it and turning it each minute to the meringue browns, but does not burn.
  16. Serve immediately.
Recipe by A Lady In France at https://aladyinfrance.com/gluten-free-baked-alaska/