Baked Alaska

Baked Alaska
Baked Alaska is an easy dessert to make, and it's quite versatile. The cake and ice cream can be cut or molded in a variety of shapes and sizes. Make small, individual baked Alaska desserts or one large cake. If you want a dome-shaped cake, soften the ice cream and then freeze it in a large bowl; unmold it onto a round cake and then cover it with the meringue. Or use small store-bought sponge cake shells to make single-serve desserts.
  • ⅔ cup superfine sugar
  • 5 large egg whites, room temperature
  • 1 (1-layer) sponge cake, or a yellow, chocolate, or white cake, about 8 x 8 inch
  • ¼ cup seedless raspberry jam, or strawberry
  • 4 cups ice cream, very firmly frozen into a rectangular brick shape
  1. Gather the ingredients. Preheat the oven to 450 F.
  2. Classic Baked Alaska Dessert ingredients
  4. How to Make a Fast and Easy Baked Potato
  5. Cut the cake a little larger than the brick of ice cream, about ½ inch larger on each side. Place the cake on an oven-safe platter or tray. If the cake is a loaf size, cut the ice cream brick a little smaller.
  6. cake on a baking sheet
  7. Warm the jam and brush it over the cake.
  8. jam brushed over the cake on a baking sheet
  9. Place the brick of ice cream on the sponge cake. Move the cake and ice cream to the freezer. Freeze for about 20 to 30 minutes, or until very firm.
  10. ice cream on top of the jam and cake
  11. Beat egg whites until foamy. Gradually add the sugar to egg whites and beat until meringue forms stiff peaks.
  12. beat egg whites with sugar in a bowl
  13. Spread the meringue over the ice cream and the cake, taking care to seal completely, so no ice cream or cake is exposed. It should be about ½ inch in thickness over the ice cream and cake.
  14. ice cream and cake covered with the meringue mixture
  15. Bake for about 5 to 7 minutes, or until the meringue is light brown. Serve and enjoy!