Very easy baked Alaska
prepared angel food cake
4 piece(s), 1/12 package(s), (3⁄4-inch-thick) each
2 fl oz, or other fruit-flavored liqueur or orange juice
fat-free vanilla ice cream
4 cup(s), or flavor of choice
4 large, at room temperature
- Using a 3-inch round cookie cutter, cut out 1 round from each slice of cake. Place the rounds on a plate and freeze until firm, about 1 hour. Place the cake rounds on a baking sheet about 3 inches apart and brush with the liqueur. Top each cake round with 1 large scoop (about 1 cup) of the ice cream. Cover tightly with plastic wrap and freeze until completely frozen, at least 30 minutes or up to overnight.
- Position a rack in the middle of the oven and preheat the oven to 475°F.
- With an electric mixer on medium-high speed, beat the egg whites and salt in a large bowl until soft peaks form. Add the sugar, about 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vanilla.
- Quickly spread a generous cup of the meringue over each ice-cream cake. With a rubber spatula, create smooth domed tops, making sure the meringue completely covers the ice cream and cake. With the back of a small spoon, form swirls in the meringue starting at the tops of the domes. Immediately place in the oven and bake until the meringues are lightly browned, 4 – 5 minutes. Using a pancake spatula, transfer the desserts to a cutting board and cut in half. Transfer to each of 8 plates and serve at once. Yields 1⁄2 of one Baked Alaska per serving.