Baked Alaska

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. 1. Preheat the oven to 180C/140F/Gas Mark 4.
  2. Lightly grease a sponge baking tin with butter.
  3. To make the cake base, in a large mixing bowl beat the eggs with the sugar and butter until light and fluffy.
  4. Gradually sift in the flour and mix until fully combined.
  5. Pour the cake mixture into the tin and bake for 15-20 minutes, until golden brown and cooked through.
  6. 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.
  7. Place a few layers of cling film into a separate large bowl, so the Baked Alaska will be easy to remove later.
  8. Spoon the softened ice cream into this large bowl and press down until compact and smooth on top.
  9. Place the compacted ice cream in the bowl into the freezer.
  10. Once cooked, remove the sponge from the oven, and allow to cool, removing from the tin once cool to the touch.
  11. To make the meringue, separate the egg whites and beat until soft peaks can be made with the whisk. 
  12. Slowly add the sugar, whisking until stiff peaks form.
  13. On a clear surface place the sponge on a baking tray. 
  14. 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.
  15. 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!)
  16. Place the Baked Alaska in the oven immediately and cook for 5 minutes until the meringue has turned golden in colour.
  17. Serve and enjoy! 

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