Classic Baked Alaska Delight
Experience a delightful combination of textures and flavors with this Classic Baked Alaska Delight. This show-stopping dessert features a layer of rich, smooth ice cream encased in a fluffy meringue, all resting on a light sponge or layer cake base. Perfect for special occasions or a sweet family treat, this recipe brings together the warmth of freshly baked meringue and the chill of ice cream, creating a sublime contrast that your guests will love. Don't forget to impress your friends by serving this stunning dessert straight from the oven, and indulge in the sweet, creamy goodness of every bite!
9
Servings
N/A
Calories
6
Ingredients
Ingredients
ice cream
2 pints (brick-style flavors of your choice)
sponge cakes or layer cake
enough for 9 servings (1 inch thick, trimmed to size)
egg whites
5 (at room temperature)
vanilla extract
1 teaspoon (pure vanilla extract)
cream of tartar
1/2 teaspoon (for stabilizing egg whites)
sugar
2/3 cup (granulated sugar)
Instructions
1
Begin by laying the bricks of ice cream side by side; measure the length and width to determine the size of your cake base.
2
Trim the sponge or layer cake to be 1 inch larger on all sides than the measured dimensions of the ice cream.
3
Place the trimmed cake on a large piece of aluminum foil, ensuring it can support the weight of the ice cream.
4
Center the ice cream over the cake and carefully cover it with the foil. Freeze until the ice cream is firm, about 2 hours.
5
When ready to serve, preheat your oven to 500°F (260°C) and ensure the oven rack is in the lowest position.
6
In a mixing bowl, beat the egg whites with the vanilla extract and cream of tartar until soft peaks form.
7
Gradually add in the sugar, one tablespoon at a time, and continue beating until the meringue is glossy and holds stiff peaks.
8
Carefully transfer the cake with ice cream to a baking sheet.
9
Spread the meringue over the ice cream and cake evenly, sealing all edges to prevent melting.
10
Use a spatula to create swirls and peaks in the meringue for decorative effect.
11
Once the oven is heated, bake the Baked Alaska for about 3 minutes, or until the meringue is golden brown.
12
Remove from the oven, slice immediately, and serve while the meringue is warm and the ice cream remains cold.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Baked Alaska?
A Classic Baked Alaska is a show-stopping dessert featuring layers of ice cream and cake encased in a toasted, fluffy meringue.
How many servings does this Baked Alaska recipe make?
This recipe is designed to yield approximately 9 servings.
What temperature should the oven be set to?
The oven should be preheated to a high temperature of 500°F (260°C).
How long should I freeze the ice cream and cake base?
You should freeze the ice cream and cake assembly for at least 2 hours until the ice cream is firm.
What type of ice cream works best for this recipe?
Brick-style ice cream is recommended as it is easier to measure and layer side by side.
How much larger should the cake base be compared to the ice cream?
The sponge or layer cake should be trimmed to be 1 inch larger on all sides than the dimensions of the ice cream.
What is the purpose of cream of tartar in the meringue?
Cream of tartar acts as a stabilizer for the egg whites, helping them hold their volume and structure.
Can I use any flavor of ice cream?
Yes, you can use any brick-style ice cream flavors of your choice to customize the dessert.
How long does the Baked Alaska stay in the oven?
It only needs about 3 minutes in the oven, or until the meringue turns golden brown.
Should the egg whites be cold or at room temperature?
The egg whites should be at room temperature to achieve better volume when beaten.
How do I know when the meringue is ready?
The meringue is ready when it is glossy and holds stiff peaks after the sugar has been gradually added.
Can I prepare this dessert in advance?
You can freeze the ice cream and cake base ahead of time, but the meringue should be added and baked just before serving.
Why is it important to seal the edges with meringue?
Sealing all edges prevents the ice cream from melting by insulating it from the high heat of the oven.
What type of cake is used as the base?
You can use a 1-inch thick sponge cake or any layer cake trimmed to size.
How many egg whites are required for the meringue?
This recipe requires 5 large egg whites.
What is the serving size for this recipe?
The recipe makes 9 servings, typically sliced immediately after browning the meringue.
Does this recipe include vanilla extract?
Yes, 1 teaspoon of pure vanilla extract is added to the egg whites for flavor.
How much sugar is needed for the meringue?
The recipe calls for 2/3 cup of granulated sugar, added one tablespoon at a time.
Where should I place the oven rack?
The oven rack should be placed in the lowest position for even browning.
How do I create the decorative look on the meringue?
Use a spatula to create swirls and peaks in the meringue before placing it in the oven.
Why is aluminum foil used in this recipe?
Foil is used to support the weight of the ice cream and cake during the initial freezing process.
Can I serve this dessert cold?
Baked Alaska is meant to be served while the meringue is still warm from the oven and the ice cream is cold.
Is this considered a quick dessert?
While the baking is fast, you must account for the 2-hour freezing time for the ice cream base.
What equipment is needed to make the meringue?
A mixing bowl and an electric mixer are needed to beat the egg whites to the correct consistency.
Can I use a different sweetener for the meringue?
Granulated sugar is recommended as it provides the necessary structure and gloss for the meringue.
What happens if I bake it for more than 3 minutes?
Baking for too long may cause the ice cream inside to start melting despite the meringue's insulation.
Is this dessert suitable for special occasions?
Yes, its dramatic appearance and unique hot-cold contrast make it ideal for celebrations.
How much ice cream in total is needed?
The recipe requires 2 pints of ice cream.
Should the cake be pre-baked?
Yes, you should use a pre-baked sponge or layer cake that is ready to be trimmed and frozen.
How should I slice the Baked Alaska?
Slice it immediately with a sharp knife to serve while the contrast between warm and cold is at its peak.