Baked Alaska
Prep Time
1 hr
Cook Time
30 mins
Freezing Time
8 hrs
Total Time
1 hr 30 mins
Layers of cake and ice cream are topped with peaks of torched meringue in this classy and classic dessert.
Course:
Cake, Specialty Dessert
Cuisine:
American
Keyword:
baked alaska
Servings: 12 servings
Calories: 526 kcal
Ingredients
Sponge Cake
- 5 eggs, at room temperature
- ¾ cup sugar
- ¼ tsp kosher salt
- 2 tsp vanilla extract
- 1¼ cup cake flour
Swiss Meringue
- 5 egg whites
- 1 cup sugar
- 1 tsp vanilla extract
To Assemble the Baked Alaska
- 1/4 cup whole milk
- 1 1/2 tsp vanilla extract
- 4 pints of your favorite ice cream (I used 2 vanilla bean, 1 chocolate, 1 chocolate chip cookie dough)
Instructions
Sponge Cake
-
Preheat oven to 350 degrees and grease a 9 inch round pan (preferably springform) and line the bottom with a parchment round.
-
Combine the eggs and sugar in the bowl for a stand mixer and whip with the whisk attachment until pale yellow, thick and tripled in volume, about 10 mins. Add the salt and vanilla at the very end of the beating time. (If you don't have a stand mixer, you can use a handheld mixer.)
-
Sift the cake flour over the top of the batter in three batches and VERY LIGHTLY, fold the flour in with a spatula. Do not overmix.
-
Lightly spoon the batter into the prepared pan and bake for 25-30 mins or until a toothpick inserted into the center comes out clean.
-
Cool for a couple mins on a wire rack, then remove from the pan to finish cooling.
Assemble the Baked Alaska
-
Line a medium/large metal bowl with plastic wrap. Soften one pint of ice cream (vanilla) until spreadable. Spread the ice cream into a thin layer al over the entire lined bowl. Place in the freezer until frozen.
-
Soften another pint of ice cream (cookie dough) and spread in a single layer on the bottom of the bowl.
-
Use a serrated knife to divide the sponge cake in half. Combine the milk with the vanilla and use a pastry brush to brush one half of the milk over the surface of the cake.
-
Place the cake layer, milk soak side down on top of the ice cream. Place in freezer until frozen.
-
Soften another pint of ice cream (chocolate) and spread in a single layer over the cake layer and freeze.
-
Repeat with the final pint of ice cream (vanilla) and brush the remaining cake layer with the remaining milk soak and place the layer (soak side down) on top of the last layer of ice cream.
-
Cover tightly with plastic wrap and freeze several hours until completely frozen.
-
Make the swiss meringue (recipe instructions below) and remove the bowl from the freezer. Invert the bowl onto a cake plate or pedestal, remove the bowl and peel off the plastic wrap.
-
Spread the meringue over the entire surface of the ice cream cake and use an offset spatula or knife to create peaks or swirls. Use a kitchen torch to brown the meringue. Alternatively you can place the entire cake into a 475 degree oven to brown. Be brief and keep a close eye that the meringue doesn't burn and the ice cream doesn't melt. It should only take a few minutes.
-
Use a very sharp knife (and a little arm strength) to cut into slices and serve.
Swiss Meringue
-
Combine sugar and eggs whites in the bowl of your stand mixer or a large metal bowl.
-
Place over a pan of simmering water and cook, whisking frequently, until sugar is completely dissolved and isn't grainy when you rub it between two fingers.
-
Remove from heat and using your electric mixer, beat on high with the whisk attachment until the meringue is thick and glossy and the bottom of the bowl no longer feels warm, about 7-8 minutes.
-
Add the vanilla extract and continue to beat until you reach stiff peaks.
Recipe Notes
Special Equipment: Kitchen blow torch
Nutrition Facts
Baked Alaska
Amount Per Serving
Calories 526
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 138mg46%
Sodium 224mg10%
Potassium 379mg11%
Carbohydrates 76g25%
Fiber 1g4%
Sugar 63g70%
Protein 10g20%
Vitamin A 770IU15%
Vitamin C 0.9mg1%
Calcium 221mg22%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.