How to Make Baked Alaska

Baked Alaska is a show-stopping dessert that combines cake, ice cream, and meringue. It’s a perfect treat for special occasions and can be made ahead of time, making it an ideal choice for entertaining. Here’s a step-by-step guide to making a classic Baked Alaska.

Ingredients:

For the Cake:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Ice Cream Layer:

• 1 quart (4 cups) of your favorite ice cream (vanilla, chocolate, or a combination)
• Plastic wrap

For the Meringue:

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Cake:

• Preheat your oven to 350°F (175°C).
• Grease and flour an 8-inch round cake pan.
• In a medium bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Pour the batter into the prepared cake pan and smooth the top.
• Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

2. Prepare the Ice Cream Layer:

• Line a 1.5-quart (6-cup) bowl with plastic wrap, leaving enough overhang to cover the ice cream.
• Let the ice cream soften slightly at room temperature until it is spreadable.
• Spread the ice cream evenly into the lined bowl, pressing it down to remove any air pockets.
• Cover the ice cream with the overhanging plastic wrap and freeze until firm, at least 2 hours or overnight.

3. Assemble the Baked Alaska:

• Place the cooled cake layer on a baking sheet or an ovenproof serving platter.
• Unwrap the ice cream dome and place it on top of the cake layer.
• Return the assembled cake and ice cream to the freezer while you prepare the meringue.

4. Prepare the Meringue:

• In a clean, dry bowl, beat the egg whites with a mixer on medium speed until frothy.
• Add the cream of tartar and continue to beat until soft peaks form.
• Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
• Beat in the vanilla extract.

5. Cover the Ice Cream and Cake with Meringue:

• Preheat your oven to 500°F (260°C) or set your broiler to high.
• Remove the assembled cake and ice cream from the freezer.
• Using a spatula, spread the meringue over the entire surface of the ice cream and cake, making sure to completely cover the ice cream and seal the edges where the ice cream meets the cake. The meringue should be thick and fluffy.
• Create swirls and peaks in the meringue for a decorative finish.

6. Bake the Baked Alaska:

• Place the Baked Alaska in the preheated oven or under the broiler for 3-5 minutes, watching closely, until the meringue is golden brown. Be careful not to let it burn.
• Alternatively, you can use a kitchen torch to brown the meringue evenly.

7. Serve:

• Once the meringue is browned, remove the Baked Alaska from the oven.
• Serve immediately by slicing through the meringue, ice cream, and cake layers.

Enjoy your spectacular homemade Baked Alaska, a delightful combination of warm meringue and cold ice cream over a soft cake base!