- 1 yellow sheet cake, about 1 inch thick
- 2 pint containers ice cream – any flavor 5 egg whites
- 2/3 cup sugar
Preheat oven to 450°
Place the cake on a small baking sheet – It needs to fit in the freezer. Peel cartons away from ice cream and place on top of cake, end to end. Trim away excess cake. Place in freezer for one hour or until frozen hard. While cake is freezing whip egg whites until stiff but not dry; gradually beat in sugar, a little a time; continue beating until stiff and glossy. Remove the cake from freezer and, working quickly, spread meringue over top and sides of ice cream and cake, making sure key are completely covered. Bake 5 minutes or until meringue is golden brown. Remove Alaska carefully onto a serving platter using 2 spatulas and serve at once. Makes 8-12 servings.