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.
Author: Thespruceeats/Photo credit to thespruceeats.com
Ingredients
- 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
Instructions
- Gather the ingredients. Preheat the oven to 450 F.
- Classic Baked Alaska Dessert ingredients
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- 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.
- cake on a baking sheet
- Warm the jam and brush it over the cake.
- jam brushed over the cake on a baking sheet
- 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.
- ice cream on top of the jam and cake
- Beat egg whites until foamy. Gradually add the sugar to egg whites and beat until meringue forms stiff peaks.
- beat egg whites with sugar in a bowl
- 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.
- ice cream and cake covered with the meringue mixture
- Bake for about 5 to 7 minutes, or until the meringue is light brown. Serve and enjoy!
