Why You’ll Love This Recipe

Baked Alaska is a dessert that’s as fun to make as it is to eat. The combination of cake, ice cream, and meringue creates an unforgettable balance of textures and flavors. When you cut into it, you get a perfect contrast between the cold, creamy ice cream and the warm, slightly toasted meringue. Plus, it’s a showstopper! There’s something magical about bringing a Baked Alaska to the table, and it’s guaranteed to leave your guests amazed. The best part? You can customize it with your favorite cake and ice cream flavors, making it as personalized as you’d like.

Ingredients

For the cake:

1 box of sponge cake or 1 homemade sponge cake (you’ll need a 9-inch round cake)
2 tablespoons butter (for greasing the pan)
1 tablespoon flour (for dusting the pan)

For the ice cream:

1 to 1 ½ quarts of ice cream (your choice of flavor, such as vanilla, chocolate, or any combination)

For the meringue:

4 large egg whites
1 cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon cream of tartar (optional, but helps stabilize the meringue)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the cake:

Bake the cake: If you’re using a pre-made cake, skip to the next step. If you’re making a homemade sponge cake, preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter, dust with flour, and pour in the cake batter. Bake according to the instructions (usually about 20-25 minutes) until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool completely. Once cooled, slice the cake to fit the size of your serving dish (or if you are using store-bought cake, simply place the cake layer in the bottom of your dish).

Prepare the ice cream:

Soften the ice cream: Allow the ice cream to soften slightly at room temperature for about 5-10 minutes to make it easier to work with.
Form the ice cream layer: Place the cooled cake in the center of a heatproof dish or serving platter. Scoop the softened ice cream and spread it evenly on top of the cake, forming a dome shape. The ice cream layer should be thick enough to cover the entire cake, but leave some room around the edges for the meringue. Once the ice cream is spread, place the dish in the freezer to harden, about 2-3 hours or overnight if possible.

Prepare the meringue:

Whisk the egg whites: In a clean mixing bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form.
Add sugar and vanilla: Gradually add the sugar, about 1 tablespoon at a time, while continuing to beat. Add the vanilla extract and beat until stiff, glossy peaks form (this usually takes about 5-7 minutes). If you’re using cream of tartar, add it when the egg whites are just starting to form soft peaks.
The meringue should be stiff and hold its shape.

Assemble the Baked Alaska:

Preheat the oven: Preheat your oven to 500°F (260°C) or use the broiler setting.
Cover the dessert with meringue: Remove the ice cream cake from the freezer. Working quickly, spread the meringue over the entire dessert, covering the ice cream and cake completely. Be sure to seal the edges of the meringue so that no ice cream is exposed. You can use a spoon to make decorative peaks in the meringue if you wish.
Bake the Alaska: Place the dessert in the oven and bake for 3-5 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent over-browning.
Serve immediately: Once the meringue is browned, remove the Baked Alaska from the oven. Slice and serve immediately for a dramatic presentation.

Servings and Timing

Servings: 8-10
Preparation time: 45 minutes (excluding freezing time)
Freezing time: 2-3 hours (or overnight)
Baking time: 3-5 minutes
Total time: 3-4 hours (or overnight for chilling)

Variations

Flavor combinations: Mix and match different cake and ice cream flavors to suit your tastes. Try chocolate cake with coffee ice cream or a combination of fruit sorbet and vanilla cake for a refreshing twist.
Chocolate Baked Alaska: Add a layer of chocolate ganache on top of the cake before adding the ice cream for an extra layer of flavor.
Mini Baked Alaskas: Make individual Baked Alaskas by using muffin tins or small ramekins. These mini versions cook even faster and are perfect for individual servings.

Storage/Reheating

Storage: If you have leftovers, store Baked Alaska in the freezer. Since the meringue will be affected by freezing and thawing, it’s best to eat it soon after baking. The cake and ice cream can be frozen for later enjoyment, but the meringue texture may change.
Reheating: Unfortunately, Baked Alaska doesn’t reheat well because the meringue will lose its crispy texture. It’s best served fresh from the oven.

FAQs

Can I use store-bought cake for Baked Alaska?

Yes! You can easily use a store-bought sponge cake or pound cake to save time. Just be sure to trim it to fit the shape of your baking dish.

Can I make Baked Alaska ahead of time?

You can prepare the ice cream and cake layers ahead of time and store them in the freezer. Once the ice cream has been layered on the cake and frozen, you can cover it with meringue and bake it just before serving.

Can I use a different filling besides ice cream?

While ice cream is traditional, you can substitute it with sorbet or frozen yogurt for a lighter version. Just be sure that it’s firm enough to hold its shape when covered with meringue.

Is Baked Alaska difficult to make?

While Baked Alaska may seem intimidating because of the meringue, it’s actually a fairly straightforward dessert. The main challenge is getting the meringue browned without melting the ice cream, but once you have the steps down, it’s an impressive dessert that’s surprisingly simple to make.

Can I make the meringue in advance?

It’s best to make the meringue just before baking Baked Alaska, as it can lose its texture if left for too long. However, you can prepare the ice cream and cake layers ahead of time, which makes the dessert easier to assemble when you’re ready to serve it.

Conclusion

Baked Alaska is a show-stopping dessert that combines the best of cake, ice cream, and meringue in one delightful creation. With its crispy, golden meringue crust and cold, creamy ice cream center, it’s an unforgettable treat that’s perfect for impressing your guests at special occasions or celebrations. Though it may seem like a challenging dessert, it’s easier to make than it looks and offers a wow factor that will have everyone talking. With endless variations and flavor combinations, Baked Alaska is a timeless dessert that will never go out of style.