You will need:
- 1 quart vanilla ice cream
- 1 package yellow or white cake mix
- 4 egg whites
- 1/2 teaspoon cream of tartar (or the juice from one lemon)
- 1/2 cup water
- 1 cup granulated white sugar
- Bake cake in a 9x5 loaf pan according to instructions. Once the cake is done let it cool. (make sure to wash the pan to use later, it will come in handy)
- Cut the cake horizontally into two equal parts
- It's time to assemble using the 9x5 loaf pan from earlier! Line the pan with a large piece of plastic wrap. Build your Baked Alaska from the bottom up, starting with a layer of cake, a layer of ice cream, and top it off with the final layer of cake.
- Put your Baked Alaska in the freezer while you make the meringue. If you are making this in advance, wait to make the meringue until the day of serving. Just make sure your cake and ice cream are completely covered while in the freezer.
- When you are ready to make the meringue, in a small saucepan, combine sugar and water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 240°F on an instant read or candy thermometer.
- With a mixer, beat egg whites and cream of tartar (or lemon juice) on medium until soft peaks form. With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.
- Spread or pipe the meringue onto the top and sides of Baked Alaska and then return it to the freezer for 2 hours.
- Remove cake from freezer.
- Using a creme brulee torch (or a small propane/butane torch), slowly brown all four sides of the cake.
*Alternative: Preheat the oven to 425°F and bake on the lowest shelf for 8 to 10 minutes, or until meringue is lightly browned.
- To serve, slice and cover with strawberry topping (recipe below)
In a rush? Substitute the cake mix for a premade pound cake.
You will need:
- 1 pint fresh strawberries
- 1/3 cup white sugar
- Wash strawberries and remove stems; cut small berries in half and slice large ones.
- Combine strawberries and sugar in a medium saucepan. Cook over medium-high heat, stirring occasionally. Mash a few strawberries for good measure to help produce the syrup.
- Cook for about 15 minutes, or until sauce thickens.
- Remove from heat. Puree about 1/3 of the sauce in a blender, then mix back into remaining topping.
- Allow the strawberry topping to cool before serving over your slice of Baked Alaska.
About the Author
Ashley Jones '12Jones is the assistant director of engagement communication for the office of alumni and career services. She is also the resident baker and made several Baked Alaska in the test kitchen, aka her house, before getting it just right to share with all of you!