More About Baked Alaska
Prep:
10 mins
Cook:
10 mins
Total:
20 mins
Servings:
8 servings
Nutrition Facts (per serving)
286
Calories
9g
Fat
47g
Carbs
5g
Protein
Ingredients
2/3 cup superfine sugar
5 large egg whites, room temperature
1 (1-layer) sponge cake, or a yellow, chocolate, or white cake, about 8 x 8 inch
1/4 cup seedless raspberry jam, or strawberry
4 cups ice cream, very firmly frozen into a rectangular brick shape
Gather the ingredients. Preheat the oven to 450 F.
Cut the cake a little larger than the brick of ice cream, about 1/2 inch larger on each side. Place the cake on an oven-safe platter or tray. If the cake is a loaf size, cut the ice cream brick a little smaller.
cake on a baking sheet
Warm the jam and brush it over the cake.
jam brushed over the cake on a baking sheet
Place the brick of ice cream on the sponge cake. Move the cake and ice cream to the freezer. Freeze for about 20 to 30 minutes, or until very firm.
ice cream on top of the jam and cake
Beat egg whites until foamy. Gradually add the sugar to egg whites and beat until meringue forms stiff peaks.
beat egg whites with sugar in a bowl
Spread the meringue over the ice cream and the cake, taking care to seal completely, so no ice cream or cake is exposed. It should be about 1/2 inch in thickness over the ice cream and cake.
ice cream and cake covered with the meringue mixture
Bake for about 5 to 7 minutes, or until the meringue is light brown. Serve and enjoy!
Tips
If you don't have superfine sugar, put 3/4 cup of granulated sugar in a food processor. Process the sugar for about 1 to 2 minutes, or until fine. Measure 2/3 cup to use in the recipe.
Eggs are easier to separate when they're cold. Separate the whites into the mixing bowl and let stand until they come to room temperature. Save the yolks for another recipe.
Egg yolks can be frozen. For every 4 yolks, beat about 1/8 teaspoon of salt (for main dishes) or 1 1/2 teaspoons of sugar or corn syrup (for sweet dishes) into them. Label the container with the number of egg yolks and the date.
The meringue is browned quickly in a hot oven, so it might not be cooked to the safe temperature of 160 F. Fresh eggs may contain Salmonella which can cause foodborne illness. Children, older adults, pregnant women, and people with weakened immune systems are at greater risk for foodborne illness. If you aren't sure about your eggs, use pasteurized eggs or egg white powder to make the meringue for this recipe.
10 mins
Cook:
10 mins
Total:
20 mins
Servings:
8 servings
Nutrition Facts (per serving)
286
Calories
9g
Fat
47g
Carbs
5g
Protein
Ingredients
2/3 cup superfine sugar
5 large egg whites, room temperature
1 (1-layer) sponge cake, or a yellow, chocolate, or white cake, about 8 x 8 inch
1/4 cup seedless raspberry jam, or strawberry
4 cups ice cream, very firmly frozen into a rectangular brick shape
Gather the ingredients. Preheat the oven to 450 F.
Cut the cake a little larger than the brick of ice cream, about 1/2 inch larger on each side. Place the cake on an oven-safe platter or tray. If the cake is a loaf size, cut the ice cream brick a little smaller.
cake on a baking sheet
Warm the jam and brush it over the cake.
jam brushed over the cake on a baking sheet
Place the brick of ice cream on the sponge cake. Move the cake and ice cream to the freezer. Freeze for about 20 to 30 minutes, or until very firm.
ice cream on top of the jam and cake
Beat egg whites until foamy. Gradually add the sugar to egg whites and beat until meringue forms stiff peaks.
beat egg whites with sugar in a bowl
Spread the meringue over the ice cream and the cake, taking care to seal completely, so no ice cream or cake is exposed. It should be about 1/2 inch in thickness over the ice cream and cake.
ice cream and cake covered with the meringue mixture
Bake for about 5 to 7 minutes, or until the meringue is light brown. Serve and enjoy!
Tips
If you don't have superfine sugar, put 3/4 cup of granulated sugar in a food processor. Process the sugar for about 1 to 2 minutes, or until fine. Measure 2/3 cup to use in the recipe.
Eggs are easier to separate when they're cold. Separate the whites into the mixing bowl and let stand until they come to room temperature. Save the yolks for another recipe.
Egg yolks can be frozen. For every 4 yolks, beat about 1/8 teaspoon of salt (for main dishes) or 1 1/2 teaspoons of sugar or corn syrup (for sweet dishes) into them. Label the container with the number of egg yolks and the date.
The meringue is browned quickly in a hot oven, so it might not be cooked to the safe temperature of 160 F. Fresh eggs may contain Salmonella which can cause foodborne illness. Children, older adults, pregnant women, and people with weakened immune systems are at greater risk for foodborne illness. If you aren't sure about your eggs, use pasteurized eggs or egg white powder to make the meringue for this recipe.
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