Red Velvet Baked Alaska
You can never have too many side dish recipes, so give Red Velvet Baked Alaskan a try. For $1.03 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains roughly 7g of protein, 15g of fat, and a total of 361 calories. It will be a hit at your valentin day event. 10 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 30 minutes. If you have white distilled vinegar, unsweetened cocoa powder, buttermilk, and a few other ingredients on hand, you can make it. It is brought to you by The Vintage Mixer. With a spoonacular score of 20%, this dish is rather bad. Users who liked this recipe also liked Baked Red Velvet Donuts {Red Velvet Week}, Red Velvet Black and White Cookies {Red Velvet Week/Saturdays with Rachael Ray}, and Baked Red Velvet Donuts.
Servings: 10
Cooking duration: 30 minutes
Ingredients:
1 1/8 cups all purpose flour (I used whole wheat pastry flour)
1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 teaspoon cream of tartar
6 large egg whites
2 tablespoons red food coloring*
1/2 teaspoon salt
3/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter, softened
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 3/4 quarts (7 cups) vanilla ice cream, softened
1/2 teaspoon distilled white vinegar.jpg)
Equipment:
offset spatula
plastic wrap
cake form
bowl
oven
hand mixer
whisk
frying pan
wire rack
serrated knife
baking paper
baking sheet
Cooking instruction summary:
Line a 9 inch diameter bowl with plastic wrap. Pack the ice cream into the bowl, smoothing the top with an offset spatula. Cover the bowl with plastic wrap and freeze until solid (about 8 hours).Preheat oven to 350 degrees. Spray a 9 inch round cake pan with cooking spray. Line the pan with parchment and also spray the paper.Whisk the flour, cocoa, and salt in a bowl to combine.Beat the butter and sugar in a large bowl with an electric mixer until fluffy. Beat in the egg, then scrape downy the sides of the bowl. Add the dry ingredients and the buttermilk to the creamed butter and sugar, in two or three alternating additions, mixing until combined. Stir in red food coloring and vanilla. Combine the vinegar and baking soda in a small bowl (it will bubble up). Fold into the cake batter. Pour the cake batter into the pan. Bake until the cake springs back when lightly touched, about 25 minutes. Let the cake cool for 10 minutes, then turn out onto a cooling rack to cool completely.Beat the egg whites with an electric mixer in a large bowl until frothy. Add the cream of tartar and salt and beat until soft peaks form. Gradually beat in the sugar and beat until stiff peaks form. If necessary, level off the top of the cake with a serrated knife. Place the cake layer on a parchment paper lined baking sheet. Remove the plastic wrap covering the bowl of ice cream and unmold the ice cream, flat side down, on the cake layer. Peel the plastic wrap off the ice cream. Cover the cake and ice cream with the meringue, making sure to reach all the way down to the parchment paper, leaving no holes. Use the back of a spoon to make peaks in the meringue. Freeze the dessert for 2 hours.Set a rack in the center position and preheat oven to 425 degrees. Remove the dessert from the freezer and bake just until the meringue is browned, about 8 minutes. Alternatively, brown the meringue using a kitchen torch. Serve immediately.
Step by step:
1. Line a 9 inch diameter bowl with plastic wrap. Pack the ice cream into the bowl, smoothing the top with an offset spatula. Cover the bowl with plastic wrap and freeze until solid (about 8 hours).Preheat oven to 350 degrees. Spray a 9 inch round cake pan with cooking spray. Line the pan with parchment and also spray the paper.
2. Whisk the flour, cocoa, and salt in a bowl to combine.Beat the butter and sugar in a large bowl with an electric mixer until fluffy. Beat in the egg, then scrape downy the sides of the bowl.
3. Add the dry ingredients and the buttermilk to the creamed butter and sugar, in two or three alternating additions, mixing until combined. Stir in red food coloring and vanilla.
4. Combine the vinegar and baking soda in a small bowl (it will bubble up). Fold into the cake batter.
5. Pour the cake batter into the pan.
6. Bake until the cake springs back when lightly touched, about 25 minutes.
7. Let the cake cool for 10 minutes, then turn out onto a cooling rack to cool completely.Beat the egg whites with an electric mixer in a large bowl until frothy.
8. Add the cream of tartar and salt and beat until soft peaks form. Gradually beat in the sugar and beat until stiff peaks form. If necessary, level off the top of the cake with a serrated knife.
9. Place the cake layer on a parchment paper lined baking sheet.
10. Remove the plastic wrap covering the bowl of ice cream and unmold the ice cream, flat side down, on the cake layer. Peel the plastic wrap off the ice cream. Cover the cake and ice cream with the meringue, making sure to reach all the way down to the parchment paper, leaving no holes. Use the back of a spoon to make peaks in the meringue. Freeze the dessert for 2 hours.Set a rack in the center position and preheat oven to 425 degrees.
11. Remove the dessert from the freezer and bake just until the meringue is browned, about 8 minutes. Alternatively, brown the meringue using a kitchen torch.
12. Serve immediately.
Nutrition Information:
covered percent of daily need
