On the surface, a baked Alaska might seem like quite the undertaking. This dessert is basically three rolled into one; a sponge cake topped with a mound of ice cream and glazed all over with browned Italian meringue (whipped egg whites combined with boiled sugar syrup). However, this composite dessert is much easier to assemble when the components have been made in advanced. In fact, most of them can be bought ready-made. The following recipe is meant for those who want to take the easy way out. As such, it will assume that the cake and ice cream have been bought and stored for such an occasion.

That just leaves the Italian meringue that needs to be made in the kitchen, though it is somewhat easy to make. However, for those who do want to make a bonafide baked Alaska from scratch, this recipe will include links to recipes for the components.

NB: The flavorings for the cake and ice cream recipes provided in the links will need to be adjusted for preference.

The recipe

Ingredients

  • 1 sponge cake frozen (recipe here)
  • 2 pints ice cream, slightly softened (traditional recipe here) (simple recipe here)
  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 1 cup granulated sugar
  • 1/2 cup water

Directions

  1. Line the inside of a 9 x 12 x 16" pudding basin with two sheets of plastic wrap with enough excess for lining approximately 1/4 of the outside. Transfer the cold ice cream from the freezer and container to the basin, tapping it down to mold it around the basin's interior. This works better when the ice cream is allowed to soften for a few minutes. Seal the surface with more plastic wrap. Return to the freezer for half an hour.
  2. Thaw the frozen cake out for 5 minutes.
  3. To make the meringue, combine the sugar and water in a saucepan and bring to a simmer while stirring. Brush the sides of the saucepan to ensure all granules are cooked unevenly. Bring to a boil and continue cooking the syrup until it forms softballs and the temperature reaches 110˚C according to a candy thermometer.
  4. While the syrup boils, whip the egg whites and cream of tartar with a stand mixer set on medium-low speed until they form soft peaks. When the syrup reaches the desired temperature, gradually add it to the egg whites while they continue to be whipped. Once all of the syrup is added, switch to medium-high speed and continue to whip until the whites form stiff peaks.
  5. Once the cake is thawed, place it on a cake stand. Remove the ice cream filled basin from the freezer and remove the plastic wrap covering the surface. Then, using fingers from both hands, flip the lining of the plastic wrap covering the exterior sides of the basin inward to touch the outer parts of the ice cream, gently pressing in to hold the ice cream in place. Invert the basin with hands and gently place the ice cream dome on top of the cake completely aligned, gently dragging the flipped lining back out. Remove the plastic wrap covering the ice cream dome.
  6. Smear the sides and top of the cake and ice cream with the meringue using a rubber spatula. Optionally, you can save some of the meringue for a piping bag fitted with decorative tubes and pipe shapes like swirls all over it.
  7. Chill the cake in the freezer. When the meringue becomes solid enough, seal the cake with plastic wrap.
  8. When it's time to serve, remove and unseal cake Alaska, place in a 260°C oven and bake for 5 to 10 minutes or until the meringue becomes browned. Alternatively, use a blow torch to singe the meringue.
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