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Baked Alaska
Baked Alaska is a traditional American recipe for a classic dessert of ice cream encased in sponge cake and meringue that's frozen and then baked in a hot oven until the meringue is coloured (but the ice cream is still cold). The full recipe is presented here and I hope you enjoy this classic American version of: Baked Alaska.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Additional Time:
(+cooling)
Serves:
8
Rating: 
Tags : Dessert RecipesBaking RecipesCake RecipesUSA Recipes
This is one of those dishes that's so much a part of the 1970s that it's almost entirely dismissed as 'kitsch' these days. Yet, it's an amazing and spectacular dessert that's still relatively easy to prepare but which is spectacular when served at the end of any meal.
Ingredients:
170g unsalted butter, softened
170g caster sugar
3 fresh eggs
juice of 1 lemon
freshly-grated
zest of 1 lemon
170g self-raising flour, sifted
1.5l
Vanilla Ice Cream
4 egg whites
85g caster sugar
4 tbsp
apricot jam
Method:
For this dish you will need three rectangular vessels of roughly the same size and shape (loaf tins are good as they can be both baked and frozen). Begin by making your own Vanilla Ice Cream, as you need this made at least the day before. Otherwise soften shop-bought vanilla ice cream and pack into one of the dishes you've chosen before re-freezing.
Lightly butter one of the loaf tins then cream together the sugar and butter in a bowl until light and fluffy. Beat together the 3 eggs then add a little at a time to the creamed butter, combining well after each addition. Once the eggs are thoroughly combined beat-in the lemon zest and lemon juice then fold in the flour. Turn the batter into your prepared tin then place in an oven pre-heated to 190°C and bake for about 25 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Allow to cool for 10 minutes in the tin then turn out onto a wire rack to cool completely.
Once the sponge is completely cold add the egg whites to a clean, dry, bowl and beat until the mixture is stiff but not dry. Fold-in half the sugar then beat again until the mixture is stiff. Then fold in the remaining sugar.
Spread a layer of the meringue on the base of your cooking dish (make certain it's not too thick). Cut the sponge in half horizontally and spread the apricot jam over both of the cut ends. Lay one piece of the sponge, jam side up, over the meringue then un-mould the ice cram, trim and lay on top. Now place the second piece of sponge, jam side down, over the ice cream. Use the remaining meringue to cover the top of the Alaska so that it completely seals the cake.
Place the Alaska in the freezer and freeze until solid (it will keep happily for several weeks). To prepare, take out of the freezer and immediately place in an oven pre-heated to 220°C. Bake for 8 minutes, or until the meringue is coloured and flecked with dark spots. Serve immediately.
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