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Toasty Baked Alaska



  • Serves 8
  • Cooks in 40 mins (30m prep + 10m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Baked alaska

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat your oven to 450°F (230°C).
  2. 2.Slice the sponge cake horizontally into two even layers.
  3. 3.Place one layer of sponge cake on a baking sheet lined with parchment paper.
  4. 4.Scoop the ice cream onto the sponge cake layer and spread it evenly.
  5. 5.Place the second layer of sponge cake on top of the ice cream, creating a sandwich.
  6. 6.In a mixing bowl, beat the egg whites until foamy.
  7. 7.Gradually add the sugar, vanilla extract, cream of tartar, and salt to the egg whites while continuing to beat.
  8. 8.Beat the mixture until stiff peaks form.
  9. 9.Spread the meringue mixture over the entire sponge cake and ice cream sandwich, making sure to cover it completely.
  10. 10.Use a spatula or the back of a spoon to create decorative peaks in the meringue.
  11. 11.Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the meringue is golden brown.
  12. 12.Remove from the oven and let it cool for a few minutes before serving.
  13. 13.Slice the Baked Alaska into individual portions and enjoy!

lightbulb_outline Tips

  • chevron_rightMake sure the egg whites are at room temperature before beating them. This will help them reach their full volume.
  • chevron_rightFeel free to get creative with the ice cream flavors. From classic vanilla to decadent chocolate or fruity sorbet, the choice is yours!
  • chevron_rightIf you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar.
  • chevron_rightFor an extra touch of elegance, you can drizzle some chocolate sauce or sprinkle crushed nuts over the Baked Alaska before serving.