Gingerbread Baked Alaska

This Gingerbread Baked Alaska Recipe is an impressive cake recipe that the whole family will love. This recipe isn't as difficult to make as you might think, and it is one you will want to make again and again. You can use the mixing bowl from a heavy-duty stand mixer to use as a perfect mold for assembling the cake and ice cream. You'll also want to be sure your plastic wrap extends way beyond your mixing bowl to completely cover your cake and ice cream mixture. The combination of grated ginger, vanilla ice cream and Swiss Meringue in this cake recipe create a recipe you won't soon forget. There are a lot of steps in this cake recipe, but if you closely follow the directions you'll be amazed as your cake slowly comes together. The Swiss Meringue topping is a lovely addition to this classic cake recipe. Ginger is a nice addition to this cake recipe. Ginger is typically known for its hot, fragrant spice. With young ginger rhizomes being juicy and fleshy with a very mild taste. Ginger is often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. Ginger can also be steeped in boiling water to make ginger tisane, to which honey is often added or sliced orange or lemon fruit can be added. Ginger can also be made into candy or ginger wine.

Typical ingredients for a cake recipe can include flour, sugar, butter or oil, and eggs, with some cake recipes also requiring additional liquid most often with milk or water, along with leavening agents. Common cake flavorings that can be added include dried, candied or fresh fruit, cocoa, nuts, extracts or cocoa, and numerous substitutions for the basic ingredients are possible. Cake recipes can also be filled with fruit preserves or dessert sauces to include additions like pastry cream, iced with buttercream or other icings, and decorated with marzipan, candied fruit or piped borders. Cake recipes are often served as special desserts on occasions such as birthdays, weddings, and anniversaries. There are numerous cake recipes to include some that are rich and elaborate, some that are bread-like and many that are centuries old.

There are lots to know about the chemistry of meringue recipes. When the egg whites are beaten for the meringue recipe, some of the hydrogen bonds in the proteins break, this causes the proteins to unfold and to denature. This change in the structure of the egg whites leads to the stiff consistency required for the meringues recipes. Cream of tartar is an ingredient that is also required to denature the proteins in the egg white and to create the firm peaks, otherwise, the egg whites will not be firm. Plastic bowls, along with wet or greasy bowls will likely result in the meringue mix being prevented from becoming peaky, so you want to avoid using these types of bowls for the recipe.

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