Serves 6, 30 minutes Cooking, 1 hour Preparation
Summer is just around the corner! So help yourself to a good portion of Baked Alaska to keep you cool.
For the meringue:
- 4 large Egg Whites
- 300g Caster Sugar
For the sponge base:
- 200g Self-Raising Flour
- 200g Caster Sugar
- 3 large Eggs
- 200g Unsalted Butter
For the filling:
- 1 tub of ice cream, flavour of your choice
- 1. Preheat the oven to 180C/140F/Gas Mark 4.
- Lightly grease a sponge baking tin with butter.
- To make the cake base, in a large mixing bowl beat the eggs with the sugar and butter until light and fluffy.
- Gradually sift in the flour and mix until fully combined.
- Pour the cake mixture into the tin and bake for 15-20 minutes, until golden brown and cooked through.
- To make the ice cream filling, whilst the sponge cooks, scoop out the ice cream and place into a large mixing bowl, and beat with a rolling pin until softened but not runny.
- Place a few layers of cling film into a separate large bowl, so the Baked Alaska will be easy to remove later.
- Spoon the softened ice cream into this large bowl and press down until compact and smooth on top.
- Place the compacted ice cream in the bowl into the freezer.
- Once cooked, remove the sponge from the oven, and allow to cool, removing from the tin once cool to the touch.
- To make the meringue, separate the egg whites and beat until soft peaks can be made with the whisk.
- Slowly add the sugar, whisking until stiff peaks form.
- On a clear surface place the sponge on a baking tray.
- Remove the ice cream from the freezer and turn the bowl upside down onto the sponge. Gently remove the bowl and cling film so the ice cream is a mound on top of the cake.
- Gently scoop the meringue and layer it all onto the ice cream and over the sponge base (work quickly so the ice cream doesn't melt!)
- Place the Baked Alaska in the oven immediately and cook for 5 minutes until the meringue has turned golden in colour.
- Serve and enjoy!