Baked Alaska with Cake (Print View)

Layers of sponge cake, vanilla ice cream, and toasted meringue create a stunning layered dessert.

# What You'll Need:

→ Cake Base

01 - 1 (9-inch) round sponge cake layer, about 1 inch thick

→ Ice Cream

02 - 1 quart vanilla ice cream, slightly softened

→ Meringue

03 - 4 large egg whites, at room temperature
04 - 1 cup granulated sugar
05 - 1/4 teaspoon cream of tartar
06 - 1/2 teaspoon vanilla extract

# Step-by-Step Directions:

01 - Line a 9-inch bowl with plastic wrap. Pack the softened vanilla ice cream into the bowl, smooth the surface, cover with plastic wrap and freeze until firm, minimum 2 hours.
02 - Place the sponge cake on a parchment-lined baking sheet. Unmold the ice cream dome onto the cake center, then return to the freezer.
03 - Set the oven to 500°F or prepare kitchen torch for browning.
04 - Beat egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks develop. Incorporate vanilla extract.
05 - Remove cake and ice cream from freezer. Spread meringue evenly over the ice cream and cake, ensuring all edges are sealed.
06 - Bake in preheated oven 3-5 minutes until golden brown or use a kitchen torch to brown the surface evenly.
07 - Serve immediately. Slice using a sharp knife warmed in hot water for clean cuts.

# Expert Suggestions:

01 -
  • You get to torch or bake a meringue, which is honestly more fun than it should be.
  • The contrast of warm, toasted peaks against cold, creamy ice cream in every bite is unbeatable.
  • It looks fancy enough to impress dinner guests but comes together faster than most show-stoppers.
02 -
  • The meringue must completely seal the ice cream and cake, or the heat will find its way through and create a melted mess instead of contrast.
  • Working quickly from freezer to oven (or torch) is essential—every second the cake sits out at room temperature, the ice cream softens.
03 -
  • Room temperature egg whites whip up faster and create more stable meringue than cold ones—take them out of the fridge 15 minutes before you start.
  • A touch of lemon juice or white vinegar can replace cream of tartar if you don't have it on hand, and it stabilizes the meringue just as well.

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