Sponge Cake Baked Alaska is a traditional British recipe for a classic baked Alaska made with a prepared sponge cake, tinned fruit and ice cream covered with a stiff meringue that's baked and served immediately so the ice cream is still cold inside. The full recipe is presented here and I hope you enjoy this classic British version of: Sponge Cake Baked Alaska.
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Ingredients:
1 x 18cm diameter sponge cake
330g tinned fruit (eg raspberries, blackcurrants)
500g (1/2 l) block of ice cream
4 egg whites
150g caster sugar
Method:
Place the sponge cake on a flat ovenproof dish and spoon over just enough of the juice from the tinned fruit to moisten the cake.Place the ice cream in the centre of the cake then spoon the fruit over the top.
Place the egg whites in a clean and dry bowl then whisk until stiff before whisking in half the sugar. Fold the remaining sugar into the beaten egg whites then pile the meringue over the cake, ensuring that you completely cover the cake, the ice cream and the fruit (ensure that you smooth the meringue right down to the base of the dish, sealing the sides of the cake completely.
Immediately transfer to an oven pre-heated to 225°C and bake for about 3 minutes, or until the surface of the meringue is just beginning to brown. Serve immediately.
