Baked Alaska is a dramatic dessert consisting of layers of cake and ice cream, all encased in a fluffy meringue. When baked, the meringue becomes golden and crispy, while the ice cream inside remains frozen—making for a delightful contrast of temperatures and textures.
For the Cake Base:
1 box of sponge cake mix (or homemade sponge cake)
1/2 cup water
1/4 cup vegetable oil
3 large eggs
1 tsp vanilla extract
For the Ice Cream Layer:
1 quart of your favorite ice cream (vanilla, chocolate, or a combination)
1/4 cup chopped chocolate or fruit (optional for flavor variation)
For the Meringue:
4 large egg whites
1/2 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract
Preheat your oven to 350°F (175°C). Grease a round cake pan and line the bottom with parchment paper. Prepare the sponge cake mix according to the instructions on the box (or make homemade sponge cake) by adding water, vegetable oil, eggs, and vanilla extract. Pour the batter into the prepared cake pan and bake according to the instructions (typically 20–25 minutes). Let the cake cool completely.
Once the cake has cooled, use a round cookie cutter or the bottom of a glass to cut out a round layer of cake. Place the cake layer on a baking sheet lined with parchment paper. Soften the ice cream slightly (let it sit out for a few minutes) and spread it evenly on top of the cake layer. If you’re adding chopped chocolate or fruit, mix it into the ice cream before spreading. Freeze the ice cream layer for at least 2 hours, or until firm.
In a large, clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff peaks form. Add vanilla extract and beat until well combined.
Preheat your oven to 500°F (260°C). Once the ice cream layer is firm, remove it from the freezer and place it on top of the cake base. Spread the meringue over the entire dessert, covering both the ice cream and the cake completely. Be sure to seal the edges of the cake to prevent the ice cream from melting.
Place the assembled Baked Alaska in the preheated oven for 3–5 minutes, or until the meringue is golden brown. Watch it closely to ensure it doesn’t burn.
Remove the Baked Alaska from the oven and serve immediately. Slice carefully to reveal the beautiful layers of cake and ice cream inside.
Serve with a drizzle of chocolate sauce or fresh fruit
Pair with a glass of dessert wine or champagne for an extra special touch
Garnish with chocolate shavings or crushed nuts for added texture
Make sure the ice cream is very firm before adding the meringue. This will help it keep its shape when baked.
If you want to add extra flavor, brush the cake layer with a bit of liqueur (like Grand Marnier or rum) before adding the ice cream.
To avoid soggy cake, use a dense, firm cake that holds up well to freezing and baking.
Not freezing the ice cream layer long enough – it could melt while baking if not firm enough.
Under-beating the meringue – this could result in a runny or weepy meringue.
Baking for too long – the meringue should be golden, not browned or burnt.
Baked Alaska is best enjoyed immediately after it’s baked, as the ice cream will begin to melt if left out too long.
If you have leftovers, you can freeze the Baked Alaska, but the meringue may become soft once thawed.
Enjoy your impressive Baked Alaska—a perfect dessert to wow your guests with a delicious combination of flavors and textures!
Find it online: https://bakesbliss.com/baked-alaska/