Description
A dramatic dessert featuring a soft vanilla sponge cake base topped with a dome of creamy ice cream and sealed in fluffy toasted meringue. Baked Alaska delivers the perfect contrast of warm golden peaks and a frozen center in every slice.
Ingredients
Scale
- 1 cup all purpose flour
- 1 cup granulated sugar, divided
- 4 large eggs, separated
- 1/4 cup unsalted butter, melted
- 2 teaspoons vanilla extract, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 teaspoon cream of tartar
- 1 1/2 quarts ice cream, firm
Instructions
- Preheat oven to 350°F. Grease and line an 8 inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat 2 whole eggs with 1/2 cup of the granulated sugar until light. Stir in melted butter, milk, and 1 teaspoon vanilla extract.
- Mix dry ingredients into the wet mixture until smooth. Pour batter into prepared pan.
- Bake for 18 to 22 minutes, until golden and set. Cool completely.
- Place the cooled cake on a freezer safe plate. Shape slightly softened ice cream into a dome on top of the cake. Freeze for at least 2 hours until firm.
- In a clean bowl, beat the 4 egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup granulated sugar and beat to stiff glossy peaks. Mix in remaining 1 teaspoon vanilla extract.
- Spread the meringue completely over the frozen cake and ice cream, sealing all edges with no gaps.
- Increase oven temperature to 450°F. Bake for 3 to 5 minutes, until meringue is golden brown.
- Slice immediately and serve.
Notes
- Freeze the cake and ice cream dome thoroughly before adding meringue.
- Ensure the meringue fully seals the ice cream to prevent melting.
- For clean slices, dip a knife in hot water and wipe between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg