Baked Alaska
09-044
Group Cake
Ingredient
KG
%
PETTINA SPONGE MIX COMPLETE
0.250
100.00
Eggs
0.250
100.00
Butter (melted)
0.063
25.00
Water
0.063
25.00
Total Weight: 0.625
Group Filling
Ingredient
KG
%
Chocolate Ice Cream
0.300
-
Total Weight: 0.300
Group Meringue
Ingredient
KG
%
Actiwhite
0.018
12.00
Water
0.175
120.00
Sugar
0.146
100.00
Total Weight: 0.339
How to do it:
Cake:
1. Combine Pettina Sponge Mix Complete, eggs and water and whisk on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit in 8” round pan.
4. Bake at 180°C for 20-25 minutes.
5. Cool.
Meringue:
1. Soak Actiwhite in water for 10 minutes.
2. Whisk Actiwhite solution until foamy.
3. Gradually add sugar and whisk until meringue forms stiff peaks.
Assembly:
1. Top sponge cake with ice cream.
2. Quickly cover the top and sides of the cake with meringue.
3. Bake at 230°C for 5 minutes or until meringue turns golden brown.
4. Put in the freezer immediately.
Yield: 1 x 8” round cake
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