EGGNOG BAKED ALASKA
hands-on time 20 min. total time 4 hr. 20 min., includes freezing
Red Velvet Cake
1 cup plus 2 Tbsp. all-purpose flour 2 Tbsp. unsweetened cocoa powder 3/4 tsp. baking soda 1/4 tsp. salt 1/2 cup whole milk 1 egg 11/ 2 tsp. distilled white vinegar 11/ 2 tsp. vanilla 1/3 cup vegetable oil 3/4 cup sugar
1 Tbsp. red food coloring
1/2 gallon eggnog ice cream (or vanilla ice cream, softened, with
1 Tbsp. freshly grated nutmeg and 2 Tbsp. bourbon stirred in)
1 cup egg whites (8 eggs), at room temperature 2 cups sugar
RED VELVET CAKE
1. Preheat oven to 350°F. Butter a 9×9-inch square cake pan, line with parchment paper, then butter paper.
2. In a medium bowl whisk together flour, cocoa, baking soda, and salt. In a separate bowl whisk together milk, egg, vinegar, and vanilla.
In a large bowl beat oil and sugar with a mixer on medium until combined. Beat in one-third the flour mixture until just combined. Scrape sides of bowl; add half the milk mixture and mix just to combine. Add half the remaining flour mixture, then the remaining milk mixture and food coloring, scraping sides of bowl and mixing just to combine between additions. Beat in remaining flour mixture until batter is combined and uniform.
4. Pour into prepared pan. Bake 20 to 25 minutes or until a skewer comes out with a few crumbs. Cool in pan 10 minutes. Remove from pan and let cool completely.
1. Line a 9×4-inch Pullman pan (or 9×5-inch loaf pan) with plastic wrap. Spoon ice cream to within 1 inch of pan of the top.
2. Cut cake in half. Place half on ice cream in pan. Cover and freeze several hours or up to 1 month. (Wrap and freeze remaining cake up to 2 months.)
1. In a large heatproof bowl whisk together egg whites and sugar. (Mixture will be thick and grainy.) (For a 9×5-inch loaf pan, reduce egg whites to ³∕4 cup [6 eggs] and sugar to 1 ¹∕2 cups.)
2. Place bowl over a saucepan of simmering water, being careful that bowl doesn’t touch water. Whisk egg white mixture 10 minutes or until 160°F, sugar is completely dissolved, and mixture is smooth. Remove bowl from saucepan.
3. Beat mixture with a mixer on medium-high about 6 minutes or until light, fluffy, glossy, and stiff peaks form.
TO FINISH Invert and unmold cake onto a chilled serving plate. Remove plastic wrap. Cover with meringue, creating peaks with the back of a spoon (see below). Return to the freezer for at least 1 hour or up to 4. Immediately before serving, toast meringue using a culinary torch. If you don’t have a culinary torch, unmold the cake onto a baking sheet lined with foil. Cover with meringue as directed; freeze at least 1 hour. Place
oven rack 4 to 5 inches away from broiler; preheat broiler. Broil cake 2 to 3 minutes or until peaks are golden brown. Transfer to a chilled serving plate; serve immediately. Makes 12 servings. per serving 377 cal, 12 g fat, 49 mg chol,
154 mg sodium, 64 g carb, 1 g fiber,
56 g sugars, 6 g pro.
Lightly press and lift a spoon to create swirls and peaks in meringue. Ridges and edges will toast quickly under a culinary torch or thebroiler.