Gluten-Free Baked Alaska
From: Lady Jennie
Recipe type: Dessert
Serves: 8-12
- 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
- Pre-heat the oven to 350° F, set the eggs out ahead of time.
- Grease 2 cake pans and put wax paper in the bottom of both - grease over that.
- Separate eggs in 2 bowls with the dry ingredients in a third.
- Beat yolks with oil, then add 1 c sugar and 1 teaspoon vanilla and mix some more.
- Beat white with ⅓ c sugar
- Mix yolks with dry ingredients and add the water.
- Stir in the whites gently.
- Pour into pans and bake each 30 minutes or so.
- Freeze for an hour.
- Let ice cream sit out for 20 minutes.
- Beat it and spread it between cake layers and on top.
- Freeze overnight (or at least 5 hours)
- Preheat oven to 500°F
- Beat egg whites and 2 C sugar and pour over cake.
- Cook in hot oven, checking it and turning it each minute to the meringue browns, but does not burn.
- Serve immediately.
Recipe by A Lady In France at https://aladyinfrance.com/gluten-free-baked-alaska/
3.5.3217