Genevieve KellerBaked Alaska is a visually stunning and decadent dessert that dates back to the 19th century. It’s a delightful combination of contrasting textures and temperatures, featuring a core of frozen ice cream on a base of sponge cake, all enveloped in a thick layer of meringue. The meringue acts as an insulator, keeping the ice cream from melting when the dessert is baked or torched. The highlight of Baked Alaska is its dramatic presentation – the meringue is often browned in the oven or with a kitchen torch, giving it a beautifully toasted exterior. This creates a delightful contrast between the warm, crispy meringue and the cold, creamy ice cream inside.
The origins of Baked Alaska are often attributed to American chef Charles Ranhofer of Delmonico’s Restaurant in New York, who reportedly created the dish in 1867 to celebrate the United States’ purchase of Alaska from Russia.
Despite its seemingly complex appearance, Baked Alaska is surprisingly easy for home bakers, offering a show-stopping dessert option for special occasions. Its blend of simplicity and sophistication has ensured its enduring popularity in the culinary world.
Ingredients
- Baking spray with flour (like Baker's Joy)
- 1 1/3 cups Flour
- 1/2 tsp Kosher Salt
- 1/4 tsp Baking Powder
- 1/2 cup Unsalted Butter
- 1 1/2 tsp Vanilla Extract
- 2 cups Granulated Sugar
- 5 large Eggs
- 1/3 cup Whole Milk
- 3 pints Ice Cream
- 1/8 tsp Cream of Tartar
Instructions
Divide sugar and eggs, let butter come to room temperature.
Soften ice cream (1 or up to 3 flavors) while mixing batter.
Preheat the oven to 325 degrees F
Spray a 9 in round cake pan with baking spray
The Cake
Sift Flour, salt and baking powder together into a small bowl
Cream butter, vanilla and 1 cup of sugar until pale and fluffy.
Add egg yolks one at a time, beating well in between
Add flour mixture in 3 additions, alternating with milk. (flour, milk, flour, milk, flour)
Beat until combined.
Pour batter into prepared cake pan.
Bake until cake tester comes out clean, approximately 30 mins.
Once done, let cake cool completely, then invert onto a serving plate and freeze until firm.
The Ice Cream
While the cake bakes, line a 2 quart bowl with plastic wrap (check bottom for size)
Fill bowl with the ice cream, alternating scoops if you picked more than one flavor
Cover with plastic wrap and press down to firmly seal the surface and get rid of air pockets
Smooth the top of the ice cream through the plastic wrap with a wooden spoon or spatula. Remember, this will end up resting on the cake layer
Freeze until firm.
Remove plastic wrap from the top of the bowl (flat side)
Rinse the bowl with warm water to release the ice cream from the glass.
Invert ice cream dome over the cake layer. Leave the layer of plastic wrap over the dome.
Place back into the freezer (2 hours or up to 2 days)
The Meringue
When you're ready to serve, remove cake / ice cream combo from freezer.
Bring egg whites up to room temperature
Beat egg whites and cream of tartar with a hand or stand mixer on medium speed until foamy. (Approx 2 minutes)
Gradually beat in the remaining cup of sugar until it becomes glossy with stiff peaks. (Approx 5 minutes)
Do not over beat.
Assembly
Remove the plastic wrap from the ice cream.
Coat the entire dome of the cake down to the plate surface with meringue
Use a kitchen torch to brown the meringue surface (alternatively you can choose to put the cake under the broiler, but the added heat will make the ice cream much softer.
Optional: Flambe surface of the dessert tableside with Grand Marnier or another orange brandy. (The alcohol is burned off in the flambe, and the orange brandy flavor is left behind.)
Slice and serve immediately
Notes
I like to use full fat ice cream or gelato for desserts. The flavor and texture are really fantastic, and up the dessert's quality overall.
