Steps:
- Slice the pound cake loaf into 1/2-inch slices. With a 3-inch round cookie cutter, cut pound cake into 6 individual portions and place on a cookie sheet.
- Place a large scoop of vanilla ice cream on top of each round cake. Freeze cake and ice cream until very hard, at least 1 hour.
- While the ice cream freezes, make your meringue:
- Preheat the oven to broil and place a rack 8 inches from the top of the oven.
- In an electric mixer with the whip attachment, on medium speed, beat together the egg whites and cream of tartar to soft peaks. Continue to beat and add the sugar, 1 tablespoon at a time. Whip until meringue has reached stiff peaks. Place meringue in a pastry bag fitted with a large star tip.
- Remove the ice cream from the freezer. Quickly pipe the meringue evenly over the ice cream, covering completely.
- Place in the broiler and broil just until tops are browned, about 2 minutes. Remove from the oven and serve immediately.
- Preheat oven to 350 degrees F.
- Brush the inside of 2 loaf pans (9 by 5 by 3-inch) with melted butter. Line the bottoms of the pans with parchment paper and brush again with butter. Reserve.
- Using a mixer fitted with the whip attachment, beat the butter and vanilla extract until creamy, about 5 minutes. Add the sugar, 1/4 cup at a time and continue to beat until light and fluffy, about 10 to 12 minutes.
- Add the eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one. Lower the speed to stir and add the flour and salt. Mix until well blended. Pour half of the batter into each prepared loaf pan.
- Bake the cakes for about 1 hour, until the top is golden brown and a bamboo skewer inserted in the center comes out clean. Transfer pans to a rack and cool for 10 minutes. Then, remove cakes from the pan and allow to cool further on the rack. Serve slightly warm or use as needed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #low-protein #desserts #frozen-desserts #dietary #low-sodium #low-in-something
You'll also love
Bahaa Zaarour
[email protected]I'm not usually a fan of baked Alaska, but this recipe changed my mind. The meringue was light and fluffy, and the ice cream was rich and creamy. The two textures complemented each other perfectly. I will definitely be making this again.
Enjoy The life
[email protected]OMG! This baked Alaska is heavenly! The meringue is perfectly crispy and the ice cream is so creamy and flavorful. I love the combination of the two textures. This is definitely a new favorite dessert of mine.
Awon Mohammad
[email protected]This baked Alaska recipe is a great way to use up leftover ice cream. I used a combination of chocolate, vanilla, and strawberry ice cream, and it turned out delicious. The meringue was perfectly browned and the ice cream was still frozen in the cent
Maifa King
[email protected]I made this baked Alaska for my husband's birthday and it was a huge hit! He loved the combination of the sweet meringue and the creamy ice cream. I would definitely recommend this recipe to anyone looking for a special dessert to serve at a party or
Sami Russom
[email protected]This baked Alaska recipe is a bit time-consuming, but it's worth the effort. The end result is a beautiful and delicious dessert that's sure to impress your guests. I would recommend using high-quality ice cream and making sure the meringue is cooked
Umesh Mondal
[email protected]I've never made baked Alaska before, but this recipe made it easy. The instructions are clear and easy to follow, and the results were amazing. The meringue was perfectly browned and the ice cream was still frozen in the center. It was a hit with my
Kristine XoX
[email protected]This baked Alaska recipe is a great way to use up leftover ice cream. I used a combination of chocolate, vanilla, and strawberry ice cream, and it turned out delicious. The meringue was perfectly browned and the ice cream was still frozen in the cent
Khursheed Khanshb
[email protected]I made this baked Alaska for my husband's birthday and it was a huge hit! He loved the combination of the sweet meringue and the creamy ice cream. I would definitely recommend this recipe to anyone looking for a special dessert to serve at a party or
J For Jlali
[email protected]This baked Alaska recipe is a bit time-consuming, but it's worth the effort. The end result is a beautiful and delicious dessert that's sure to impress your guests. I would recommend using high-quality ice cream and making sure the meringue is cooked
Carol Mabele
[email protected]I was a bit intimidated to make baked Alaska, but this recipe made it easy. The steps are broken down into easy-to-follow instructions, and the results were amazing. The meringue was perfectly browned and the ice cream was still frozen in the center.
Molla Alamin
[email protected]I've made baked Alaska a few times before, but this recipe is by far the best. The instructions are clear and easy to follow, and the results are stunning. The meringue is light and fluffy, and the ice cream is rich and creamy. I highly recommend thi
BD Online Job
[email protected]This baked Alaska recipe is a showstopper! It's impressive to look at and even more delicious to eat. The meringue is perfectly browned and the ice cream is creamy and flavorful. I will definitely be making this again for my next dinner party.