Baked Alaska Slice Dessert (Printable Format)
Layers of sponge cake, ice cream, and fluffy meringue baked to golden perfection.
# What You Need:
→ Sponge Cake
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/4 cup whole milk
06 - 1 teaspoon vanilla extract
07 - 1 teaspoon baking powder
08 - Pinch of salt
→ Ice Cream Layer
09 - 1 quart high-quality vanilla ice cream, slightly softened
→ Meringue
10 - 4 large egg whites
11 - 1/2 cup granulated sugar
12 - 1/4 teaspoon cream of tartar
13 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy removal.
02 - Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. In a separate bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined.
03 - Pour batter into prepared pan, spread evenly, and bake for 20-22 minutes until a toothpick comes out clean. Cool completely in the pan.
04 - Remove cooled cake from pan. Clean and re-line the loaf pan with parchment. Place cake back in pan and spread softened ice cream evenly over it. Smooth surface, cover with plastic wrap, and freeze at least 4 hours until firm.
05 - Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks develop. Fold in vanilla extract.
06 - Remove ice cream cake from freezer using parchment. Invert onto baking sheet and spread meringue evenly over top and sides, sealing edges. Increase oven to 500°F or use broiler. Bake 2-3 minutes or torch until golden. Serve immediately or freeze.
# Expert Suggestions:
01 -
- It's the kind of dessert that makes everyone at the table sit up and take notice—part drama, part pure indulgence.
- The contrast of ice-cold ice cream against warm, toasted meringue is something your taste buds will keep thinking about.
- You can make it ahead and freeze it, then toast the meringue just before serving, which means less stress when guests arrive.
- It proves you're the kind of cook who isn't afraid to try something a little daring.
02 -
- The meringue must completely seal the ice cream layer, or it will melt right through—I learned this the hard way when a small gap turned into a puddle. Don't skip the thorough coverage.
- Your egg whites must be at room temperature and your bowl must be perfectly clean and grease-free, or they simply won't whip to stiff peaks. This detail makes all the difference between success and disappointment.
- The oven temperature needs to reach 500°F quickly, or you'll brown the outside of the meringue before the inside cooks through. A kitchen torch gives you more control and is worth considering if you're nervous about the oven timing.
03 -
- If you're nervous about the oven method, use a kitchen torch for the meringue instead—it gives you complete control and honestly creates a more even, beautiful brown.
- The secret to fluffy, stable meringue is starting with truly room temperature egg whites and adding your sugar very gradually while beating. Patience in this step pays off dramatically.
- Have all your equipment and ingredients ready before you start the meringue—once you begin beating egg whites, you need to work efficiently or they'll lose their peaks.