Title: Baked Alaska
Categories: Dessert
Yield: 9 Servings

1/2	c	Cake flour -- sifted
1/2	ts	Baking powder
1/8	ts	Salt
2		Egg yolks
1/2	c	Sugar
2	tb	Water
1	ts	Vanilla extract
3		Egg whites -- at room
		Temperature
1/4	c	Sugar
		Vegetable cooking spray
3	tb	Raspberry jam -- seedless
1/2	ga	Frozen yogurt --
		Raspberry-vanilla
4		Egg whites -- at room
		Temperature
1/2	ts	Cream of tartar
1/3	c	Sugar
3	tb	Water
		Swirl, left in
		Container

Preheat oven to 350-degrees. Combine the first 3 ingredients in a bowl; stir well, and set aside. Beat 2 egg yolks in a large bowl at high speed of a mixer for 2 minutes. Gradually add 1/2 cup sugar, beating until thick and pale ( about 2 minutes). Add 2 tablespoons water and vanilla, beating at low speed until blended. Add the flour mixture, and beat well. Beat 3 egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir 1/4 of egg white mixture into batter; gently fold in remaining egg white mixture. Pour batter into an 8-inch square baking pan coating with cooking spray. Bake 20 minutes or until cake springs back when touched lightly in the center; let cool 5 minutes in pan on a wire rack. Loosen cake from sides of pan with a metal spatula, and turn out onto wire rack; let cool completely. Place cake, bottom side up, on an ovenproof platter. Spread jam over cake. Cut container of frozen yogurt in half; reserve one half for another use. Cut remaining half into 1-inch thick slices. Arrange slices over jam; cover and freeze at least 15 minutes. (You can assemble recipe to this point a day in advance and store, covered, in the freezer). Beat 4 egg whites and cream of tartar at high speed of a mixer until stiff peaks form; set aside. Combine 1/3 cup sugar and 3 tablespoons water in a saucepan, and bring to a boil. Cook, without stirring, until a candy thermometer registers 238-degrees. Pour sugar mixture in a thin stream over egg whites, beating at high speed. Spread meringue over yogurt slices and around sides of cake (yogurt and cake should completely covered). Bake at 500-degrees for 2 minutes. Serve immediately. Garnish with fresh raspberries and mint leaves, if desired.

Recipe By : Cooking Light-7/95

From: Mike Key Date: 04-18-96 (20:16) Occ Bbs (82) Recipes

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