Recipe: Baked Alaska
Description: Baked Alaska can get bogged down with calories from ice cream; for a lighter approach, try slim raspberry sorbet instead, alongside the traditional airy meringue and spongy almond-flavored cake.
Ingredients: [{"text": "2 pt. raspberry sorbet"}, {"text": "1/2 c. all-purpose flour"}, {"text": "1/2 tsp. baking powder"}, {"text": "1/4 tsp. kosher salt"}, {"text": "1/2 c. sugar"}, {"text": "2 large eggs"}, {"text": "2 tbsp. canola oil"}, {"text": "1/2 tsp. pure almond extract"}, {"text": "1/2 tsp. cream of tartar"}, {"text": "3 large egg whites"}]
Instructions: Separate the whole eggs, placing the yolks in a large bowl and the egg whites in a separate bowl. Add the oil, almond extract and 2 Tbsp water to the yolks and whisk until fully incorporated. Add the flour mixture, whisking until the batter is smooth.
Using an electric mixer, beat the 2 egg whites and ¼ tsp cream of tartar until foamy. Gradually add 2 Tbsp sugar and beat until stiff, glossy peaks form, about 2 minutes.
Invert the cake onto a parchment-lined baking sheet. Uncover the sorbet and invert onto the cake. Remove the bowl (but not the plastic) and freeze for 15 minutes.
Remove the plastic wrap from the sorbet. Spoon the meringue over the sorbet and cake, swirling decoratively and making sure to cover entirely. Bake until the meringue just starts to brown, 3 to 4 minutes. Remove from oven, transfer to a serving platter, and serve immediately or return to freezer for up to 4 hours.
