A classic dessert that can tackle 3 different baking elements. Making a sponge cake, learning how to make a custard for the ice cream, and the art of Meringue. They are all so important when it comes to baking and are skills you will use over and over.
There are several origination stories about this popular dessert dating back to the gilded age and as early back as 1802 when Thomas Jefferson was known to have served Ice Cream enveloped in Meringue. An amazing feat to have a frozen dessert encased in a warmed, fluffy, and decadent topping that looks so elegant. Based on Savuer, Baked Alaska was given its current name from the Fanny Merritt Farmer’s Cooking School Cook Book in 1896.
Baked Alaska
six individual 3" cakes or
one large 8" cake
Ingredients
1 Vanilla or Chocolate cake see our easy Chocolate or Vanilla recipe.
3 cups of Ice Cream (your flavor choice)
Meringue (see below)
2-3 Egg Whites
1/4 teaspoon Cream of Tartar
1/4 teaspoon Salt
1/3 cup Sugar
Instructions
Bake either a Chocolate Cake or a Vanilla Cake and have it cooled completely.
Portion out six 3″ rounds by using a bowl or glass to cut the cake into circles.
Set aside
Make either homemade Ice cream or buy your favorite flavor and keep it chilled until ready to assemble the cakes.
For the meringue: have a clean and dry mixing bowl for a stand mixer and a whisk attachment ready.
Separate the egg yolks and whites one at time cracking the eggs in a small container then transferring them to the large mixing bowl.
You can save the egg yolks in the refridgerator for another use in an omelette or Pound cake.
Place the egg whites and Crean of Tartar to the mixing bowl.
Turn the mixer onto low and whip the egg whites until they begin to froth up.
Continue to whip on low, then add the Salt.
Continue to whip and increase the speed to medium.
Slowly add the sugar in small increments a tablespoon or so at a time until all of the Sugar has been added.
Increase the speed to high and whip until the Egg Whites become shinny and stiff. Turn off the mixer and scrap down the sides of the bowl with a spatula.
Assemble the Baked Alaska’s on a parchment lined sheet pan placing a Cake round down first, then add a scoop of Ice Cream, and then top with the Meringue. You can use a spatula to spread it on top or get fancy and decorate the Meringue top with some simple piping.
Sprinkle the top of each cake with a teaspoon of Sugar.
Turn the broiler on to medium and keeping a watchful eye broil the tops of the cakes until toasted and lightly browned. Conversely, you can have a hand held torch and carefully brown the top with the flame.
Notes
These are so festive and playful desserts. Basically a glorified Ice Cream Cake but with a bit more pizzaz! There are so many learning opportunities here from baking a light sponge cake, to making homemade ice cream and finally mastering the art of Meringue which has so many other wonderful applications. Not to mention using a handheld torch is pretty spectacular.