Baked Alaska

• 1 oblong angel food cake
• 1 1/2 pt. hard frozen ice cream or sherbet in square cartons
• 6 stiffly beaten egg whites
• 6 Tbsp. sugar
• 1 pinch salt
• 3 tsp. vanilla

1. Preheat oven to 425u0b0.
2. Add a pinch of salt to egg whites. Beat until stiff, adding sugar gradually until meringue forms stiff peaks.
3. Add vanilla and a bit of baking powder.
4. Place cake on a flat pan or cookie sheet, leaving corrugated paper on the bottom for insulation.
5. Cut a thin slice from the top of the cake using a sharp saw-edge knife or an electric knife and lay the cake slice aside.
6. Cut out the inside of the cake so that the ice cream, cut in half lengthwise, will fit snugly inside the cake. Replace cake slice and press down firmly.
7. Spread meringue evenly over the top, sides and both ends of cake until it is completely covered just as you would ice a cake.

cake, frozen ice cream, egg whites, sugar, salt, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1067212 (may not work)