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Vanilla and Butterscotch Baked Alaska (yield: 1 6-in round cake)
Vanilla Chiffon Cake
1 c (130g) cake flour, sifted
1 tsp (4g) baking powder
1/4 tsp fine salt
1/2 c (100g) sugar
1/3 c (67g) vegetable oil
4 egg yolks
1/3 c (76g) water
2 tsp imitation vanilla extract
4 egg whites
pinch of cream of tartar
1/3 c (67g) sugar

1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.
2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.
3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.
4. Gently fold the meringue into the first mixture.
5. Evenly distribute the cake batter between two 6x3 inch round cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)
6. Bake at 350F for 25-30min or until golden brown and a toothpick comes out clean.
7. Remove from the oven and let the cakes cool upside down on a cooling rack

No Churn Butterscotch Ice Cream
6 ea (100g) egg yolks
1/2 cup (100g) dark brown sugar
1 Tbsp water
2 tsp pure vanilla extract
8 oz (227g) mascarpone
1 c (227g) heavy cream
1/4 tsp salt

1. Add the egg yolks, dark brown sugar, and water to a mixing bowl set over a pot of barely simmering water.
2. Whisk the yolk mixture over the heat until it reaches 155F (70C).
3. Remove from the heat and mix with either a stand mixer or hand mixer until increased in volume, thickened, and the bowl is cool to the touch.
4. Whisk in the pure vanilla extract.
5. In a separate mixing bowl, whisk together the mascarpone, heavy cream, and salt until medium peaks form.
6. Fold the cream mixture in with the cooled egg white mixture.
7. Line two 6 in cake pans with plastic wrap and divide the ice cream mixture evenly between the two pans.
8. Freeze until completely firm.


Swiss Meringue
6 ea (200g) egg whites
1 c (200g) sugar
2 tsp clear vanilla extract

1. Add the egg whites and sugar to a mixing bowl set over a pot of barely simmering water.
2. Whisk the egg white mixture over the heat until it reaches 155F (70C).
3. Remove from the heat and mix with either a stand mixer or hand mixer until stiff peaks form.
4. Mix in the clear vanilla extract.

Assembly
1. Cut each of the cake layers in half. You will use 3 of the four layers.
2. Starting at the bottom, stack cake, ice cream, cake, ice cream, and cake.
3. Surround the entire cake in Swiss meringue and torch until golden.
4. Cut and serve immediately.