Baked Alaska: A Spectacular Ice Cream Dessert Wrapped
Baked Alaska combines cake, ice cream, and meringue.The ice cream is layered over sponge cake.Fluffy meringue seals the entire dessert.The outside bakes until lightly browned.The center stays cold and creamy.It is perfect for holidays and dinner parties.
Ingredients
- 1 round sponge cake or pound cake, 8 inches in diameter
- 1 quart vanilla ice cream, softened slightly
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Place the cake on a parchment-lined baking sheet.
- Spread softened ice cream into a dome shape over the cake.
- Freeze the cake and ice cream for at least 2 hours.
- Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla. Beat until stiff and glossy.
- Spread meringue over the entire dessert, sealing all edges.
- Return to the freezer for at least 2 hours.
- Bake at 500°F (260°C) for 3 to 5 minutes until golden.
- Slice and serve at once.
Notes
- Sponge cake works best as a sturdy base.
- Seal the dessert completely with meringue.
- Freeze thoroughly between steps.
- Vanilla ice cream is traditional.
- Use a very hot oven.
- Meringue insulates the ice cream.
- Serve immediately after baking.
- Decorate with piped meringue for elegance.