Baked Alaska

• 1/2 cup granulated sugar
• 1/4 cup water
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 pint vanilla ice cream
• 4 slices sponge cake

Steps

1. 1 Preheat oven to 475°F.
2. 2 Make the meringue: Combine sugar and water in a saucepan, heat to 240°F. Whisk egg whites and cream of tartar until stiff peaks form.
3. 3 Slowly pour the sugar syrup into egg whites, whisking constantly, then add vanilla.
4. 4 Scoop ice cream onto sponge cake slices, then cover each with meringue.
5. 5 Bake for 5 minutes or until meringue is golden brown.
6. 6 Serve immediately.

Equipment

• Baking sheet
• Kitchen torch (optional)
• Oven

Variations

• Experiment with different ice cream flavors like chocolate or strawberry.

Substitutions

• Use store-bought pound cake if sponge cake is unavailable.

Pairings

• Serve with a glass of chilled Moscato d'Asti.

Nutrition

Tips

• Ensure all bowls and beaters are grease-free for stable meringue.
• Use a kitchen torch for a dramatic finish if desired.

Storage

Best served immediately, but components can be prepared ahead and refrigerated separately.

Freezing: Does not freeze well due to texture changes in meringue.

Serving Suggestions

• Serve with a drizzle of raspberry sauce or a sprinkle of toasted coconut.

FAQ