Baked Alaska is a wow-worthy dessert that combines cake, ice cream, and meringue. Sounds fancy, right? Don't worry; it's easier to make than you think. Perfect for special occasions or impressing guests, this dessert has layers of soft cake at the bottom, cold ice cream in the middle, and a fluffy meringue topping.
The coolest part? You quickly bake it or use a kitchen torch to make the meringue golden while the ice cream stays frozen. Let's get cooking and make a dessert that's both hot and cold!
Why This Recipe Works
The magic of this Baked Alaska recipe is in its contrasts. The cold of the ice cream balances perfectly with the warm, toasted meringue. It's a texture party too; you get the creaminess of the ice cream, the softness of the cake, and the light, fluffy meringue all in one bite. These different layers might seem complicated, but they come together quite easily. Plus, you can make the cake and ice cream ahead of time, so you're just assembling and toasting the meringue when it's showtime.
Secondly, this recipe is super customizable. Want to use chocolate cake instead of vanilla? Go for it! Have a favorite ice cream flavor? Use that! The meringue acts like an insulating blanket, keeping the ice cream cold while it bakes. So you can get creative and make a Baked Alaska that's perfect for you and your guests. Whether it's for a birthday, anniversary, or just because it's Saturday, this is a dessert that promises to impress.
Ingredients
Sponge Cake - This is the base of your Baked Alaska. You can buy one ready-made or bake your own. Substitute: Brownie layer or a cookie crust
Ice Cream - Choose your favorite flavor. You'll need enough to fill the sponge cake layer.Substitute: Frozen yogurt or dairy-free ice cream
Egg Whites - These are for the meringue topping. Usually, 4 to 5 egg whites are enough. Substitute: Store-bought meringue or aquafaba for a vegan option
Sugar - Granulated sugar works best for making meringue. Substitute: Fine caster sugar
Lemon Juice - A small amount helps stabilize the meringue. Substitute: Cream of tartar or white vinegar
Tips
- Make sure the ice cream is really firm before you start assembling.
- Use a clean, grease-free bowl for whipping egg whites.
- Have all your ingredients and tools ready; this recipe is time-sensitive.
- Use a kitchen torch to brown the meringue if you don't want to use the oven.
- Don't skip freezing the assembled cake before adding meringue; it helps keep the ice cream from melting.
How to Serve
Baked Alaska is a show-stopper that's perfect for special occasions. Serve it immediately after you brown the meringue to enjoy the contrast of the hot meringue and the cold ice cream.
- Birthday Surprise: Add a candle in the middle and use it as a birthday cake.
- Fancy Dinner: Serve individual portions for an elegant touch.
- Seasonal Twist: Use seasonal fruits or themed colors to make it festive for holidays.
Similar Recipes
Baked Alaska
Ingredients
- 1 sponge cake 8-inch diameter
- 1 quart ice cream your choice of flavor
- 4 egg whites
- 1 cup granulated sugar
- 1 teaspoon lemon juice
Instructions
- Place the sponge cake on a baking sheet lined with parchment paper.
- Layer the ice cream on top of the sponge cake and freeze until firm, at least 2 hours.
- Preheat your oven broiler, or get your kitchen torch ready.
- In a clean, dry bowl, whip the egg whites until soft peaks form.
- Gradually add sugar and lemon juice, and continue whipping until stiff peaks form.
- Take the cake out of the freezer. Work quickly to spread the meringue over the ice cream and cake.
- Place under the broiler for 1-2 minutes until browned, or use a kitchen torch to brown the meringue.
- Serve immediately.
Nutrition
Notes
- Make sure the ice cream is really firm before you start assembling.
- Use a clean, grease-free bowl for whipping egg whites.
- Have all your ingredients and tools ready; this recipe is time-sensitive.
- Use a kitchen torch to brown the meringue if you don't want to use the oven.
- Don't skip freezing the assembled cake before adding meringue; it helps keep the ice cream from melting.