Baked alaska
- Linzi Pucino
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Serves 8 - 10
A little effort
Prep: 20 mins
Cook: 35 mins
plus cooling
A star rating of 5 out of 5.1 ratingRate
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Fluffy sponge is topped with creamy ice cream and a layer of shiny, scorched meringue for an impressive showstopper dessert
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Try our baked alaska, then check out our Italian meringue and baked alaska with honeyed figs. Now try more ice cream cake recipes.
Looking for a sweet sharing idea to please a crowd? Make up our easy but impressive dessert board which also features meringue.
How to make the perfect baked alaska: cook's tips
- Don’t be scared of a baked alaska – it’s fun to make and even better to eat. Just make sure your oven is very hot and only bake for 4 minutes to ensure the heat doesn’t reach the ice cream in the centre before the meringue has been toasted. You can also use a kitchen blowtorch to brown the meringue if you prefer.
- Swap strawberry ice cream for your favourite flavour, and match it with any jam you fancy. Raspberry jam and chocolate ice cream is another of our favourite combinations, or coconut ice cream with a layer of lemon curd.
Baked alaska recipe
Ingredients
Nutrition
-
125g unsalted butter
softened, plus extra for the tin
-
125g caster sugar
-
2 eggs
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110g self-raising flour
-
1 tsp vanilla bean paste
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2 tbsp milk
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100g strawberry jam
-
600ml strawberry ice cream
softened for 10 mins before using
Meringue
- 4 egg whites
- 175g caster sugar
- 1 tsp white wine vinegar
Nutrition: per serving
- kcal402
- fat14.9g
- saturates9.8g
- carbs60.8g
- sugars51.3g
- fibre0.4g
- protein5.8g
- salt0.3g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 20cm cake tin and line with baking paper. Beat the butter and sugar together using an electric whisk or stand mixer until light and fluffy. Add the eggs, one at a time, adding a spoonful of the flour with each addition to prevent curdling. Stir in the vanilla and milk until smooth, then tip the batter into the tin, level the surface and bake for 25-30 mins or until golden and a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before inverting onto a wire rack and leaving to cool completely.
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step 2
Meanwhile, make the meringue. Put the egg whites in a clean bowl and whisk on a medium-high speed until you have stiff peaks, about 3-4 mins. Add the sugar, 1 tbsp at a time, whisking well between each addition until the mixture is thick and glossy. Whisk in the vinegar.
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step 3
Heat the oven to 240C/220C fan/gas 9. Put the cake onto a baking tray and spread the jam all over. Scoop the ice cream on top, creating a mound, then smooth it all over using a spatula, working as quickly as you can. Use another spatula to cover the ice cream and cake base with the meringue, swirling it as you go and ensuring there are no gaps anywhere. Bake for 3-4 mins until lightly golden, then serve immediately.
Best British desserts
Authors
Linzi Pucino
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