Baked Alaska Slice Delight (Printable Format)
A layered dessert with sponge, ice cream, and browned meringue for a stunning finish.
# 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 milk
06 - 1 teaspoon vanilla extract
07 - 1 teaspoon baking powder
08 - Pinch of salt
→ Ice Cream Layer
09 - 1 quart good-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 to aid removal.
02 - Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
03 - Whisk flour, baking powder, and salt in a separate bowl. Alternate adding dry ingredients and milk to wet mixture, mixing until just combined.
04 - Pour batter evenly into prepared pan. Bake 20-22 minutes, or until a toothpick inserted in center comes out clean. Cool completely in pan.
05 - Remove cooled cake from pan. Clean and re-line pan with fresh parchment. Place cake back into the pan.
06 - Spread softened vanilla ice cream evenly over cake. Smooth surface, cover with plastic wrap, and freeze at least 4 hours until firm.
07 - Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form. Fold in vanilla extract.
08 - Lift cake and ice cream from pan using parchment overhang. Invert onto a parchment-lined baking sheet. Spread meringue evenly over top and sides, sealing edges.
09 - Preheat oven to 500°F or set broiler to high. Bake 2-3 minutes, watching closely until golden, or use kitchen torch to brown meringue.
10 - Slice to serve immediately or return to freezer until needed.
# Expert Suggestions:
01 -
- The contrast between hot caramelized meringue and ice-cold cream feels like a magic trick in your mouth.
- It looks wildly impressive but the steps are simpler than most layer cakes.
- You can make the base ahead and just torch it before serving, so no last-minute stress.
02 -
- If your meringue weeps or beads, you either didn't beat it long enough or there was a trace of yolk in the whites.
- Freeze the ice cream layer rock-solid or it will ooze out the sides when you spread the meringue.
- A hot oven or torch is non-negotiable; a warm oven will melt the ice cream before the meringue browns.
03 -
- Add a pinch of salt to the meringue to deepen the flavor and keep it from tasting flat.
- Freeze the assembled base on a flat baking sheet so it stays level and doesn't tilt.
- If the ice cream softens too much while spreading, pop it back in the freezer for 20 minutes.