Classic Baked Alaska
Classic Baked Alaska
Ingredients
For the Sponge Cake
- 2 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour, sifted
- 1/2 teaspoon vanilla extract
For the Ice Cream
- 1 1/2 pints vanilla ice cream, softened slightly
For the Meringue
- 4 large egg whites, at room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper. In a medium bowl, beat egg yolks with 2 tablespoons of the granulated sugar until pale and thick. Stir in the vanilla extract.
⏱️ 5 min•🌡️ 350
- 2
In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 2 tablespoons of granulated sugar, beating until stiff, glossy peaks form. Gently fold the egg yolk mixture into the egg whites.
⏱️ 5 min
- 3
Sift the all-purpose flour over the egg mixture and gently fold until just combined. Pour the batter into the prepared cake pan and spread evenly. Bake for 10-12 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Let cool completely on a wire rack, then remove from pan and peel off parchment.
⏱️ 15 min•🌡️ 350
- 4
Once the cake is cool, place it on a freezer-safe serving plate. Scoop the slightly softened vanilla ice cream onto the center of the cake, shaping it into a dome. Work quickly to prevent melting. Place the assembled cake and ice cream in the freezer for at least 2-3 hours, or until the ice cream is completely firm.
⏱️ 10 min
- 5
When ready to serve, preheat your oven to 500°F or prepare your kitchen torch. In a very clean, dry bowl, beat the 4 egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating.
⏱️ 5 min•🌡️ 500
- 6
Gradually add the 1/2 cup granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Once all sugar is incorporated, add the 1/2 teaspoon vanilla extract and beat until the meringue is very stiff, glossy, and holds firm peaks.
⏱️ 5 min
- 7
Remove the frozen cake and ice cream from the freezer. Immediately spread the meringue over the entire ice cream dome and cake, making sure to seal it completely to the serving plate to prevent the ice cream from melting. Create decorative swirls and peaks with a spatula.
⏱️ 5 min
- 8
Place the Baked Alaska in the preheated 500°F oven for 3-5 minutes, or until the meringue is beautifully golden brown. Alternatively, use a kitchen torch to brown the meringue evenly. Watch carefully to prevent burning.
⏱️ 5 min•🌡️ 500
- 9
Serve immediately, slicing with a hot, sharp knife for clean cuts. Enjoy the contrast of warm meringue and cold ice cream!
Kitchen Tools
Nutrition Facts (per serving)
Classic Baked Alaska
Ingredients
For the Sponge Cake
- 2 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour, sifted
- 1/2 teaspoon vanilla extract
For the Ice Cream
- 1 1/2 pints vanilla ice cream, softened slightly
For the Meringue
- 4 large egg whites, at room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper. In a medium bowl, beat egg yolks with 2 tablespoons of the granulated sugar until pale and thick. Stir in the vanilla extract.
⏱️ 5 min•🌡️ 350 - 2
In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 2 tablespoons of granulated sugar, beating until stiff, glossy peaks form. Gently fold the egg yolk mixture into the egg whites.
⏱️ 5 min - 3
Sift the all-purpose flour over the egg mixture and gently fold until just combined. Pour the batter into the prepared cake pan and spread evenly. Bake for 10-12 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Let cool completely on a wire rack, then remove from pan and peel off parchment.
⏱️ 15 min•🌡️ 350 - 4
Once the cake is cool, place it on a freezer-safe serving plate. Scoop the slightly softened vanilla ice cream onto the center of the cake, shaping it into a dome. Work quickly to prevent melting. Place the assembled cake and ice cream in the freezer for at least 2-3 hours, or until the ice cream is completely firm.
⏱️ 10 min - 5
When ready to serve, preheat your oven to 500°F or prepare your kitchen torch. In a very clean, dry bowl, beat the 4 egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating.
⏱️ 5 min•🌡️ 500 - 6
Gradually add the 1/2 cup granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Once all sugar is incorporated, add the 1/2 teaspoon vanilla extract and beat until the meringue is very stiff, glossy, and holds firm peaks.
⏱️ 5 min - 7
Remove the frozen cake and ice cream from the freezer. Immediately spread the meringue over the entire ice cream dome and cake, making sure to seal it completely to the serving plate to prevent the ice cream from melting. Create decorative swirls and peaks with a spatula.
⏱️ 5 min - 8
Place the Baked Alaska in the preheated 500°F oven for 3-5 minutes, or until the meringue is beautifully golden brown. Alternatively, use a kitchen torch to brown the meringue evenly. Watch carefully to prevent burning.
⏱️ 5 min•🌡️ 500 - 9
Serve immediately, slicing with a hot, sharp knife for clean cuts. Enjoy the contrast of warm meringue and cold ice cream!