Baked Alaska

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Steps

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Combine the first 3 ingredients in a bowl.

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Stir well , and set aside.

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Beat 2 egg yolks in a large bowl at high speed of a mixer for 2 minutes.

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Gradually add 1 / 2 cup sugar , beating until thick and pale.

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Add 2 tablespoons water and vanilla , beating at low speed until blended.

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Add the flour mixture , and beat well.

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Beat 3 egg whites at high speed of a mixer until foamy.

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Gradually add 1 / 4 cup sugar , 1 tablespoon at a time , beating until stiff peaks form.

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Gently stir one-fourth of egg white mixture into batter.

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Gently fold in remaining egg white mixture.

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Pour batter into an 8-inch square baking pan coated with cooking spray.

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Bake at 350 degrees for 20 minutes or until cake springs back when touched lightly in center.

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Let cool 5 minutes in pan on a wire rack.

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Loosen cake from sides of pan , using a narrow metal spatula , and turn out onto wire rack.

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Let cool completely.

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Place cake , bottom side up , on an ovenproof platter.

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Spread jam over cake.

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Cut container of fr.

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Ingredients

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cake flour, baking powder, salt, egg yolks, sugar, water, vanilla extract, egg whites, vegetable oil cooking spray, seedless raspberry jam, raspberry-vanilla swirl frozen yogurt, cream of tartar, raspberries, mint leaf