Scrumptious Baked Alaska!!

 

Ingredients

Sponge Base:

50g Self Raising Flour
50g Caster Sugar
2 Eggs
Pinch of Salt

Filling:

1 litre block Ice Cream

Meringue Topping:

2 Egg Whites
75g Caster Sugar
1 tablepoon Granulated Sugar

Method

Pre-heat oven to 200°C/Gas 6. 
Lightly grease a 20 – 23cm (8”or 9”) sandwich tin.
Make sponge base by beating the eggs, sugar and pinch of salt and the 2 egg yolks until thick and creamy.
Fold in the flour using a metal spoon.
Transfer to prepared tin and bake for approx. 10 minutes until well risen and golden brown.  
Cool on a wire tray.
When cold, place sponge on ovenproof dish.
Make meringue by beating egg whites(leftover from the egg yolks) and caster sugar together until thick and shiny.
Place ice cream on centre of sponge, swirl the meringue topping over the ice cream making sure it is well sealed.
Shake granulated sugar over the meringue and place in a hot oven for 3 minutes or until meringue is golden brown.
Serve immediately with fresh fruit.

Hints and tips!!

Be sure the meringue is evenly spread to cover the outside of the ice cream for a snowy mountain look.