OCR Text |
Show Baked Alaska Devil Roll Baked Alaska: Visions of waiters decked out in plumed hats, smartly marching to an orchestra's strains behind a silver platter held high, carrying carry-ing the elegant dessert. If this is your image of the magnificent baked and frozen creation, you won't believe that you can turn a simple devil roll - latest in ice cream cake rolls - into a foolproof Baked Alaska. A simple meringue, flavored with coconut, orange and vanilla coats the slices of devil roll, and turns the ice cream and cake into the most splendid dessert. BAKED ALASKA DEVIL ROLL 4 egg whites 12 tsp. grated orange rind 14 tsp. cream of tartar 12 tsp. vanilla 18 tsp. salt 1 devil roll 12 cup sugar Hot fudge or strawberry sauce, 12 cup flaked coconut if desired Combine first three ingredients in small beater bowl. Beat until egg whites form soft peaks. Add sugar, a tablespoonful at a time, beating well after each addition. Continue beating until meringue stands in stiff peaks. Fold in coconut, orange rind and vanilla. Place devil roll on board or brown paperlined baking sheet. Spread entire outside surface of roll with meringue, sealing meringue to board or paper. Heat in lower third of very hot oven (475 degrees F.) until delicately browned, 4 to 5 minutes. Return Re-turn to freezer until serving time. Slice and serve plain or with hot fudge or strawberry sauce, as desired. Yield: 6 servings. |