Baked Alaska Recipe

Sponge cake: The base of the dessert, providing a soft and spongy layer.

Vanilla ice cream: Adds a creamy and cold contrast to the warm meringue.

Egg whites: Used to make the meringue, giving it structure and volume.

Cream of tartar: Stabilizes the egg whites, helping to achieve stiff peaks.

Sugar: Sweetens the meringue and helps it brown in the oven.

Vanilla extract: Adds a hint of vanilla flavor to the meringue.

To ensure your meringue achieves the perfect texture, make sure your egg whites are at room temperature before you start whisking. This allows them to whip up more easily and achieve greater volume. Additionally, when adding the sugar, do so gradually to ensure it dissolves completely, resulting in a smooth and glossy finish.

• sponge cake - Substitute with pound cake: Pound cake has a denser texture but works well as a base for Baked Alaska.

• vanilla ice cream - Substitute with any flavored ice cream: You can use any flavor to add a unique twist to the Baked Alaska.

• egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped into a meringue-like consistency, making it a good vegan alternative.

• cream of tartar - Substitute with lemon juice: Lemon juice can stabilize the egg whites in a similar way to cream of tartar.

• sugar - Substitute with honey: Honey can be used to sweeten the meringue, though it will add a distinct flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the meringue.

• Allow the Baked Alaska to cool completely before storing. This ensures that the meringue maintains its texture and doesn't become soggy.

• Wrap the Baked Alaska tightly with plastic wrap, ensuring that no part of the dessert is exposed to air. This helps prevent freezer burn and maintains the flavor.

• Place the wrapped Baked Alaska in an airtight container. This adds an extra layer of protection against freezer odors and moisture.

• Store the Baked Alaska in the coldest part of your freezer, typically the back, where the temperature is most consistent.

• For best results, consume the Baked Alaska within one week. While it can be stored longer, the quality may diminish over time.

• When ready to serve, remove the Baked Alaska from the freezer and let it sit at room temperature for about 10-15 minutes. This makes it easier to slice and ensures the ice cream is at the perfect consistency.

• If you have leftovers, rewrap the Baked Alaska tightly with plastic wrap and return it to the freezer as soon as possible to maintain its texture and flavor.

• Preheat your oven to 350°F (175°C). Place the leftover Baked Alaska on a baking sheet. Cover it loosely with aluminum foil to prevent the meringue from burning. Heat for about 10-15 minutes, or until the ice cream is just softened and the cake is warmed through.

• Alternatively, use a kitchen torch to reheat. Lightly torch the meringue until it is warm and slightly caramelized. This method is quick and ensures the ice cream inside remains cold while the meringue gets a nice, toasty finish.

• For a microwave method, place a slice of Baked Alaska on a microwave-safe plate. Microwave on medium power for 10-15 seconds. Be cautious, as the meringue can become rubbery if overheated.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Baked Alaska inside and heat for 5-7 minutes. This method helps maintain the crispiness of the meringue while gently warming the ice cream and cake.

• For a stovetop method, use a double boiler. Place the Baked Alaska on a heatproof plate and set it over simmering water. Cover loosely with a lid or foil and steam for about 5-10 minutes, checking frequently to ensure the meringue doesn't melt too much.

• Oven: Used to bake the Baked Alaska at a high temperature to brown the meringue.

• Baking sheet: Provides a flat surface to place the sponge cake and ice cream dome for freezing and baking.

• Ice cream scoop: Helps in shaping the ice cream into a dome on top of the sponge cake.

• Mixing bowl: Used to whisk the egg whites and cream of tartar to form the meringue.

• Whisk: Essential for whipping the egg whites to soft and then stiff peaks.

• Spatula: Useful for spreading the meringue evenly over the ice cream and cake.

• Freezer: Necessary for freezing the ice cream dome on the sponge cake for at least 4 hours.

• Measuring spoons: Used to measure the cream of tartar and vanilla extract accurately.

• Measuring cup: Used to measure the sugar needed for the meringue.

Use store-bought cake: Save time by using a store-bought sponge cake instead of baking one from scratch.

Pre-scoop ice cream: Scoop the ice cream into a dome shape ahead of time and keep it in the freezer until ready to assemble.

Electric mixer for meringue: Use an electric mixer to whisk the egg whites and cream of tartar quickly to stiff peaks.

Preheat oven early: Preheat your oven while assembling the Baked Alaska to save time.

Assemble in stages: Assemble the cake and ice cream dome first, then add the meringue just before baking.