Baked Alaska Slice Delight

My neighbor once brought this to a summer potluck and I watched everyone freeze mid-conversation when she torched the meringue at the table. The smell of toasted sugar mixed with cold vanilla was enough to make people forget their names. I went home that night determined to figure it out, and after a few lopsided attempts, I finally nailed the balance between crisp meringue and frozen cream. Now it's my secret weapon for dinner parties.

I made this for my brother's birthday last winter and he insisted I was bluffing when I said I baked it myself. When I sliced into it and the ice cream stayed perfectly frozen under that golden shell, he actually applauded. His kids still ask for the fire dessert every time I visit.

Ingredients

• All-purpose flour: The foundation of a tender sponge that holds up to freezing without turning rock-hard.
• Granulated sugar (for cake and meringue): Sweetens both layers and gives the meringue that glossy, stable structure when whipped.
• Unsalted butter: Adds richness to the sponge without making it greasy or heavy.
• Large eggs: Two for the cake, four whites for the meringue; make sure they're at room temperature for the fluffiest volume.
• Milk: Keeps the sponge moist and easy to slice even after hours in the freezer.
• Vanilla extract: A little in the cake, a little in the meringue, and suddenly everything tastes like a memory.
• Baking powder and salt: The quiet heroes that lift the sponge and balance the sweetness.
• Vanilla ice cream: Use the best you can find; cheap ice cream gets icy and the whole dessert suffers.
• Cream of tartar: Stabilizes the egg whites so your meringue doesn't weep or collapse before you torch it.

Instructions

Prep the pan:

Line your loaf pan with parchment so it hangs over the edges like little handles. This makes lifting out the frozen block so much easier later.

Mix the sponge:

Cream butter and sugar until it looks like pale clouds, then beat in eggs one at a time. Alternate adding the dry mix and milk so the batter stays smooth and airy.

Bake the base:

Spread batter evenly and bake until a toothpick comes out clean, about 20 minutes. Let it cool completely or the ice cream will melt on contact.

Layer the ice cream:

Press softened ice cream over the cooled cake in an even layer. Cover it tightly and freeze for at least four hours, longer if you can wait.

Whip the meringue:

Beat egg whites and cream of tartar until foamy, then add sugar slowly until stiff peaks form. It should look shiny and hold its shape when you lift the beaters.

Assemble and seal:

Lift the frozen cake onto a baking sheet and spread meringue over every inch, sealing the edges. Any gaps will let the ice cream melt through.

Torch or bake:

Flash it under a screaming-hot broiler for two to three minutes or use a torch to brown the peaks. Watch it like a hawk; meringue goes from golden to burnt in seconds.

Slice and serve:

Use a hot knife to cut clean slices. Serve immediately while the outside is warm and the inside is frozen solid.

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The first time I served this, my friend Maria said it tasted like childhood and sophistication at the same time. We sat on the porch with our slices melting slowly in the August heat, laughing about how something this beautiful could come out of my tiny kitchen.

Make It Your Own

Swap vanilla for chocolate or strawberry ice cream if you want a bolder flavor. I once used coffee ice cream and drizzled espresso over each slice, and people still bring it up. You can also fold in crushed cookies or brownie chunks between the cake and ice cream for texture.

Storing and Timing

The sponge can sit wrapped at room temperature for a day, and the assembled base can freeze for up to a week before you add meringue. Once torched, serve it right away or the meringue will start to soften and weep. Leftovers can go back in the freezer, but the meringue won't be as crisp.

Serving Suggestions

I love pairing this with fresh raspberries or a tart berry sauce to cut through the sweetness. A drizzle of chocolate ganache works too, especially if you used chocolate ice cream.

• Use a serrated knife dipped in hot water for the cleanest slices.
• Let it sit for one minute after torching so the meringue sets slightly.
• If you don't have a torch, the broiler works just as well if you stay nearby.

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This dessert turns any meal into an occasion, and the look on people's faces when you bring it out never gets old. Make it once and you'll understand why it's worth the freezer space.

Questions & Answers About the Recipe

→ How do I achieve the perfect meringue browning?

Bake briefly under a high broiler or use a kitchen torch to toast the meringue evenly until golden. Watch closely to prevent burning.

→ Can I substitute vanilla ice cream with other flavors?

Yes, chocolate or strawberry ice cream makes a delicious variation, adding unique flavor profiles to the layers.

→ What is the best way to prepare the sponge cake?

Cream butter and sugar until fluffy, add eggs and vanilla, then fold in dry ingredients alternated with milk for a tender crumb.

→ How long should the dessert freeze before adding meringue?

Freeze the layered cake and ice cream for at least 4 hours until very firm to ensure clean slicing and stability.

→ Are there any tips for storing leftovers?

Keep slices covered and frozen to maintain texture. Thaw slightly before serving for best flavor and consistency.