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Baked Alaska Dessert w/ Sponge Cake, Strawberry Ice Cream and Whipped Meringue (Gluten free) (Dairy Free) (Lower Sugar)
MY PALEO MARIN12Ingredients
80Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups fresh strawberries (rinsed, tops removed and chopped into quarters)
- 2 cans coconut cream (13.5 oz. each, refrigerated overnight; then solid parts removed to make about 2 cups)
- 1/4 cup golden syrup (Lyle's, or maple syrup or honey, personal preference)
- 1/4 tsp. vanilla extract
- 125 grams salted butter (softened to room temperature + more to grease the cake pan, for dairy free, use Miyoko's Vegan Cultured Vegan Butter Spread)
- 1/3 cup superfine sugar (88 g)
- 2 large eggs (room temperature)
- 1 cup gluten free flour (preferably Cup4Cup Gluten Free Multipurpose Flour, for dairy-free flour, use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
- 1 1/2 tsp. baking powder
- 3 large egg whites
- 1/4 tsp. cream of tartar
- 1/2 cup superfine sugar
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol175mg58% |
| Sodium480mg20% |
| Potassium500mg14% |
| Protein11g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber6g24% |
| Sugars38g |
| Vitamin A20% |
| Vitamin C180% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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