CAKE DESSERTS Plain and fancy ways with cake. Exciting to make! 1979 Baked Alaska See color picture opposite. Mrs. George Cammack of Minneapolis says that her guests just gasp at the beauty of this mysterious dessert when she serves it on an antique silver-edged pink china cake plate. 9" round Fluffy Egg Yolk Sponge Cake (p. 152) 2 qt. strawberry ice cream 6 large egg whites (¾ cup) ½ tsp. cream of tartar 1 cup sugar Pack ice cream in round bowl about 1" smaller around than layer of cake. Place in freezing compartment of refrigerator until serving time. Shortly before serving, beat egg whites with cream of tartar until frothy. Gradually beat in sugar. Continue beating until meringue is stiff and glossy. Heat oven to 500° (very hot). Place cooled layer of cake on a cutting board on a baking sheet. Loosen ice cream from bowl with spatula. Invert bowl over cake. Remove bowl. Cover cake and ice cream with meringue, using meringue to connect for a complete seal. (Ice cream will not melt in oven.) Bake 3 to 5 min., or until meringue is delicately browned. Slip the dessert onto a serving platter, board and all, if board is small. Serve immediately. 14 to 16 servings. Brick Alaska Make Baked Alaska (above)—except use any desired cake cut 1" larger around than a pint brick of ice cream. Use only ½ of meringue. Chocolate Brick Alaska: Use chocolate cake, either vanilla or chocolate ice cream. Sprinkle meringue before baking with slivered almonds and shaved chocolate. Brownie Brick Alaska: Use Brownies (p. 195), cut the right size, and peppermint ice cream. Caramel Fluff Angel Food Split Angel Food Cake (p. 155) into 3 layers. Spread Caramel Fluff (below) between layers and on top and sides. Sprinkle shaved chocolate over top. Chill 1 to 2 hr. Caramel Fluff Combine 2 cups whipping cream, ¾ cup brown sugar (packed) and 1 tsp. vanilla. Chill 30 min.; then whip until stiff. Orange Almond Delight Split a 10" Sponge Cake (p. 152), Orange Chiffon Cake (p. 157) or Angel Food Cake (p. 155) into 2 or 3 layers. Put layers together and frost with Orange Fluff (below). Orange Fluff (Russian Sauce) 3 or 4 egg yolks (or 2 whole eggs) ½ cup sugar ⅓ to ½ cup orange juice (1 large orange) 1 tbsp. grated orange rind 1 cup whipping cream, whipped stiff ½ cup chopped toasted blanched almonds or fresh grated coconut Mix egg yolks, sugar and orange juice in top of a double boiler. Cook over hot water, stirring constantly, until it thickens about 15 min. Stir in rind. Cool. Fold in whipped cream and almonds. French Ribbon Cake Split a loaf of Chiffon Cake (p. 157) into 4 layers. Put layers together and frost cake with Chocolate Filling and Frosting (below). Sprinkle sides of frosted cake with chopped nuts or decorate edge with blanched almond halves stuck into frosting. Chill in refrigerator several hours. 10 servings. Chocolate Filling and Frosting Cream together ¾ cup soft butter and 2½ cups sifted confectioners' sugar. Beat in 3 egg yolks, one at a time, and 3 sq. unsweetened chocolate (3 oz.), melted. Fold in 3 egg whites, beaten stiff. Singed Angel Wings Happy idea for a few remaining wedges of Angel Food Cake. Brush cut sides of wedges of Angel Food Cake (p. 155) with melted butter. Lightly brown both sides under broiler (1 min. each side). Serve with Clear Orange Sauce (p. 393). Strawberry or Raspberry Angel Food Prepare Angel Food Cake for filling (p. 236). Prepare Strawberry or Raspberry Velvet Cream (p. 220)—except use 1½ cups whipping cream. After folding in cream and fruit, chill 10 min. (until slightly firm). Fill cake cavity and replace top of cake. Frost with remaining mixture. Chill about 4 hr., or until set. Garnish with whole fresh berries.