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Baked Alaska

A stunning dessert that combines cake, ice cream, and a toasted meringue topping, creating a delightful contrast of warm and cold.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 sponge cake store-bought or homemade
  • 1 quart ice cream any flavor you like
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • 9-inch round cake pan
  • Baking sheet
  • Kitchen torch or oven

Method
 

  1. Start by baking your sponge cake according to the recipe instructions or package directions.
  2. While the cake cools, scoop your ice cream into a bowl and let it soften for about 10 minutes.
  3. Once softened, press the ice cream into a bowl lined with plastic wrap and freeze it for at least 2 hours.
  4. Once the cake has cooled and the ice cream is solid, place the cake on a baking sheet.
  5. Invert the ice cream onto the cake, removing the plastic wrap.
  6. In a mixing bowl, whip the egg whites and cream of tartar until soft peaks form.
  7. Gradually add the sugar and continue whipping until stiff peaks form.
  8. Quickly spread the meringue over the ice cream and cake, sealing it completely.
  9. Preheat your oven to 500°F and bake the assembled Baked Alaska for about 5-7 minutes until the meringue is golden brown.
  10. Remove from the oven and let it cool for a minute before slicing.

Notes

Serve warm with a drizzle of chocolate sauce or fresh berries.