Baked Alaska is a show-stopping dessert that combines layers of cake and ice cream, all encased in a fluffy, toasted meringue. This vintage version incorporates cherry or Burgundy wine ice cream paired with angel food cake, offering a flavorful twist on the traditional dish. Once assembled and quickly baked at high heat, the meringue forms a crisp shell while keeping the ice cream frozen inside. It’s beloved for its theatrical presentation and its clever use of contrasting textures and temperatures.
Ingredients
- 2 quarts cherry ice cream ( or Burgundy wine ice cream)
- 1 pkg white cake mix
- 1 egg
- ⅛ tsp cream of tartar
- ½ tsp almond extract
- ⅛ tsp salt
- 8 egg whites
- 1 cup sugar
Instructions
Step 1: Prepare Mold Base
- Line the bottom of a 9”x5”x3” casserole dish with sliced ice cream packing it firmly in. Freeze covered until firm (about 24 hrs).
Stap 2: Make Cake
- Preheat the oven to 350°F.
- Lightly grease and flour the bottom of a 8"x8"x2" cakepan
- Make the cake mix as directed on the package, using egg and the amount of water as specified on the package instructions. Stir in almond extract.
Step 3: Create Cake Layer
- Pour the batter in pan and bake for 25 minutes, or until it springs back with a touch of the finger
- Let the cake stand in the pan for several minutes..
- Place the cake on a wire rack and let cool completely.
Step 4: Prepare Meringue Base
- Meanwhile let egg whites stand at room temperature for 1 hour.
- Place them in a large bow of an electric mixer. At high speed, beat the egg whites with cream of tartar and salt just until soft peaks form when beater is raised slowly.
Step 5: Whip Meringue
- Gradually beat in sugar, 2 tbsps at a time, beating well after each addition.
- Continue beating on high speed until egg whites are shiny and stiff peaks form when beater is raised
Step 6: Assemble
- Put a sheet of heavy brown paper on a large cookie sheet and grease well.
- Place the cake on the center of the paper.
- Working quickly, turn ice cream out of cannister onto cake.
- Remove ice cream mold from freezer. Invert onto the cake-lined baking sheet. Trim any overhanging cake.
Step 7: Cover with Meringue
- With a spatula, spread entire cake and ice cream with meringue, spreading it down onto the paper all around.
- To seal completely, make swirls on the top.
- Return to the freezer until ready to serve (at least 2 hours).
Step 8: Bake
- 20 minutes before serving, preheat the oven to 425℉.
- Bake the Alaska for 8 to 10 minutes on the lowest shelf of the oven.
- Trim the brown paper from the Alaska.
Step 9: Serving
- Remove the Alaska to a platter.
- Serve at once.
Tips
- Use any flavor ice cream (cherry was written on the card, but vanilla or chocolate also work well).
- Freeze the assembled cake and ice cream for several hours before adding meringue for best stability.
- Add a thin layer of jam between the cake and ice cream for extra flavor.
- Toast the meringue using a kitchen torch instead of the oven for more control.
- Add ½ teaspoon vanilla extract to the meringue for a deeper flavor.
- Bake on parchment-lined sheet to prevent sticking.
- For individual servings, make small dome-shaped mini Baked Alaskas.
- Replace cake layer with brownie or sponge cake for a richer base.
- Serve immediately after browning to maintain contrast of warm exterior and frozen center.
Nutrition
Calories: 544kcalCarbohydrates: 95gProtein: 9gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 59mgSodium: 435mgPotassium: 367mgFiber: 2gSugar: 35gVitamin A: 525IUVitamin C: 12mgCalcium: 287mgIron: 1mg
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