How to Make Baked Alaska

Baked Alaska is a classic dessert that combines the elements of cake, ice cream, and meringue into one spectacular treat. This stunning dessert is known for its dramatic presentation and delicious contrast between the cold, creamy ice cream and the warm, toasted meringue. Originally known as “Omelette Norvégienne” in French, Baked Alaska was popularized in the United States in the late 19th century and named to commemorate the purchase of Alaska from Russia. Its unique combination of textures and flavors makes it an impressive choice for special occasions, holidays, or any time you want to wow your guests with a dessert that is as delightful to the eyes as it is to the palate.

In this guide, we’ll walk you through the steps to make the ultimate Baked Alaska, from preparing the base cake and ice cream layers to mastering the meringue topping. You’ll learn how to create this impressive dessert with ease and confidence, ensuring it turns out perfectly every time.

Ingredients for Ultimate Baked Alaska

For the Cake Layer:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk

For the Ice Cream Layer:

• 1 quart vanilla ice cream (or any flavor of your choice)
• 1 quart chocolate ice cream (or any flavor of your choice)

For the Meringue:

• 4 large egg whites
• 1 cup granulated sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract

How to Make Ultimate Baked Alaska

1. Prepare the Cake Layer:

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process should take about 3-5 minutes with an electric mixer on medium speed.
3. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

2. Prepare the Ice Cream Layer:

1. Soften Ice Cream: Take the vanilla and chocolate ice cream out of the freezer and let them soften slightly at room temperature for about 10-15 minutes. This will make them easier to work with.
2. Shape the Ice Cream: Place a 9-inch round cake pan lined with plastic wrap in the freezer. Scoop the softened vanilla ice cream into the pan, spreading it evenly. Smooth the surface with a spatula. Repeat with the chocolate ice cream layer on top of the vanilla layer. Freeze until firm, at least 4 hours or overnight.

3. Assemble the Baked Alaska:

1. Prepare the Cake Base: Once the cake has cooled, level the top if necessary. Place the cooled cake on a serving platter.
2. Add the Ice Cream Layers: Remove the ice cream layers from the pan by lifting the plastic wrap. Carefully place the ice cream layer on top of the cake, pressing down gently to adhere. Remove any plastic wrap.
3. Freeze the Assembled Dessert: Place the assembled cake and ice cream in the freezer to harden while you prepare the meringue.

4. Make the Meringue:

1. Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar.
2. Add Sugar Gradually: Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat the egg whites on high speed. Beat until stiff, glossy peaks form. Mix in the vanilla extract.
3. Spread the Meringue: Remove the cake and ice cream from the freezer. Spread the meringue over the entire surface of the cake and ice cream, making sure to cover all the edges. Use a spatula or the back of a spoon to create peaks and swirls in the meringue.

5. Bake the Baked Alaska:

1. Preheat Oven: Preheat your oven to 500°F (260°C) or use a broiler.
2. Bake or Broil: Place the assembled Baked Alaska in the preheated oven or under the broiler. Bake or broil for 3-5 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent burning.
3. Serve Immediately: Once the meringue is beautifully browned, remove the Baked Alaska from the oven. Slice and serve immediately for the best contrast between the warm meringue and the cold ice cream.

About the Main Ingredients

Butter: Unsalted butter provides the fat needed to create a tender and moist cake. It also adds richness and flavor to the cake layer.

Granulated Sugar: Sugar sweetens the cake and helps with its texture by contributing to the structure and browning.

Eggs: Eggs act as a binding agent in the cake, providing structure and stability. They also contribute to the texture and richness of the meringue.

Vanilla Extract: Vanilla extract enhances the flavor of both the cake and the meringue, adding a warm, aromatic note.

All-Purpose Flour: Flour is the primary structural component of the cake, giving it the right texture and stability.

Ice Cream: The ice cream layers provide the cold and creamy contrast to the warm, toasted meringue. Choosing high-quality ice cream ensures a better flavor and texture.

Egg Whites: Egg whites are essential for making meringue. When beaten, they create a stable foam that gives the meringue its light and airy texture.

Cream of Tartar: Cream of tartar helps stabilize the meringue and maintain its structure, preventing it from collapsing.

This Baked Alaska recipe is sure to be a showstopper at any gathering. With its combination of rich cake, creamy ice cream, and crisp meringue, it’s a dessert that not only tastes amazing but also looks spectacular. Enjoy the process of making this classic treat and the delightful reactions when you serve it!