Servings: 10 slices
This traditional Baked Alaska keeps it easy, and follows all the best scientific principles.
- 1 chiffon cake
- 1½ qt quality smooth ice cream no chunks
- 1 c sugar
- 7 egg whites, chilled
- ½ tsp cream of tartar
- 1 tsp vanilla extract
Bake a round Chiffon Cake. (See our recipe with tutorial here.) Allow to cool completely. Wrap in plastic wrap and freeze for 1 hour.
Allow ice cream to stand at room temperature for about 5 minutes to soften slightly.
Choose a glass bowl with the same diameter as your cake. Spray with nonstick cooking spray. Layer bowl with plastic wrap to cover, draping over the edge long enough to fold over.
Scoop ice cream into bowl. Pack down to make sure there are no air pockets. If adding another layer of different flavored ice cream, add it on top and pack down again.
Wrap ice cream with overhanging plastic wrap so it is covered. Freeze until set, about 2 hours.
Unwrap cake and place on plate. Unwrap ice cream and place flat side down on top of cake. Wrap both together and freeze another 2 hours.
Preheat oven to 500° F.
Prepare the French meringue: in a medium bowl, beat egg whites with hand mixer on medium-low speed until foamy. Add cream of tartar and continue to beat until soft peaks form. Turn mixer to high speed. Slowly beat in sugar little by little, and continue beating until stiff peaks form and it is glossy.
Unwrap stacked cake. Place on oven-safe plate bigger than cake diameter. Spread meringue, ensuring that there is at least 2" thickness all over domed ice cream and cake. Use the back of a spoon to create swirly peaks. (The little peaks that stand out will be the parts that brown, so ensure that there are many.)
Bake 2-4 minutes until meringue peaks are brown and remaining meringue takes on dry appearance.
Remove from oven to cooling rack. Serve immediately.
Calories: 470kcal | Carbohydrates: 72g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 93mg | Sodium: 310mg | Potassium: 371mg | Fiber: 1g | Sugar: 61g | Vitamin A: 644IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg