Baked Alaska

Baked Alaska is a classic dessert made even better with homemade ice cream! No one can resist the combination of sponge cake, ice cream and meringue!

Baked Alaska is a classic dessert made even better with homemade ice cream! No one can resist this fabulous combination of soft spongy cake topped with jam and ice cream then smothered in meringue.

baked alaska

Baked Alaska

Serves 8 | Preparation time 50 mins plus freezing and cooling | Baking time 35 mins (25 mins followed by 10 mins)

Ingredients

For the cake base:

  • 125g butter, softened
  • 125g caster sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 125g self raising flour, sifted
  • 1 tbsp milk
  • 3 tbsp raspberry jam

For the raspberry ripple ice cream:

  • 600ml double cream
  • 397g tin condensed milk
  • 150g fresh raspberries
  • 1 tbsp icing sugar

For the meringue topping:

  • 4 large egg whites
  • 225g caster sugar

Method

  1. Prepare the raspberry ripple ice cream the day before you want to serve the baked Alaska by firstly lining a 1litre pudding bowl with clingfilm. Whisk the double cream and condensed milk together in a bowl until the mixture becomes thick and creamy. Transfer the mixture to the prepared bowl and loosely cover the top with more clingfilm. Place in the freezer for 2 hours.
  2. Blitz the raspberries and icing sugar together using a stick blender, remove the ice cream from the freezer and gently swirl the raspberry mixture through the ice cream. Cover with clingfilm and freeze for at least 8 hours.
  3. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease and line the base of a 20cm round cake tin. For the cake base, cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs and vanilla extract then fold in the flour and milk until the mixture is smooth and even.
  4. Pour the mixture into the prepared tin and roughly level the top. Bake for 25 mins until golden and springy to the touch. Remove from the tin and allow to cool fully on a wire rack.
  5. For the meringue topping, beat the egg whites until foamy in a clean, grease free bowl. Continue to whisk whilst adding the sugar one spoonful at a time. Once all the sugar has been added whisk until firm peaks form.
  6. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Place the cooled cake onto a flat baking sheet which will enable you to remove it easily for serving. Top the cake with the 3 tbsp jam and spread out evenly. Remove the ice cream from the freezer and release from the basin using the clingfilm to help you. Place the ice cream with the flat side down on top of the jam and remove the clingfilm.
  7. Use a palette knife to cover the whole of the ice cream and sides of the cake with the meringue ensuring is completely covered without any gaps. Quickly place in the oven and bake for 8-10 mins until lightly golden. Serve immediately.

TIP:

* If time is short then you can use ready made ice cream instead of making your own. Line a 1 litre pudding basin with clingfilm leaving a generous overhang. Scoop 1 litre of ice cream into the basin and press down firmly. Wrap the clingfilm over the top of the ice cream and place in the freezer to freeze until firm.


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