Baked Alaska

1 9” Yellow-cake layer
1 qt. vanilla ice cream
1 qt. raspberry sherbet
8 egg whites
1 cup sugar

Place cake in freezer to chill.

Line a 9” diameter bowl with wax paper or foil; along bottom and sides, pack vanilla ice cream. Then fill center with sherbet. On top, place sheet of wax paper; freeze until firm.

With electric mixer or hand beater, beat egg whites until they stand in moist, drooping peaks. Slowly add sugar, 2 Tbls at a time, beating until stiff and glossy.

Invert bowl of ice cream onto cake, centering bowl abot 1” from cake edges; then lift off bowl; pull off paper, With spatula, quickly spread meringue over entire surface of ice cream and cake; meringue should be at least 1” thick. Return to freezer.

About 15 minutes before serving: Start heating oven to 500. Remove alaska from freezer and promptly bake 4-5 min, until a delicate brown. Remove from oven; place next to a chilled serving plate; carefully transfer to plate.