Step-by-step baked Alaska

Recipe from: 1/1/2003 12:00:00 AM
Ingredients 10
Servings 2
Minutes 30


Serving Change
  • 5
    large eggs, separated
  • 160
    castor sugar
  • 15
    lemon juice
  • 120
    cake flour
  • pinch salt
  • 4
    large egg whites
  • 125
  • 2
    chocolate ice cream


Beat the egg whites until stiff and gradually beat in 100 g of the castor sugar and the lemon juice.
Whisk the egg yolks until thick and light in colour.
Add the remaining castor sugar gradually and beat until the sugar has dissolved.
Fold the egg yolks into the egg whites.
Sift the cake flour and salt together, then sift it layer by layer over the egg mixture, folding in each layer lightly using a spatula, until all the flour has been incorporated.
Pour into a greased and lined 20 cm deep, round cake tin that has been dusted with flour.
Tap lightly to remove any large air bubbles.
Bake at 160 °C for 25 to 30 minutes until the crust is a light golden brown.
When done, the cake will shrink from the sides and spring back when touched.
Increase the oven temperature to 230 °C.
Allow the cake to cool in the pan for 15 minutes, remove and place on a cooling rack.
Cut a 10 mm thick slice from the top of the cake and set aside.
Cut around the cake 20 mm from the centre and about 10 mm from the base, and hollow out.
Gradually whisk together the egg whites and sugar until the sugar has dissolved.
Place scoops of ice cream in the hollow you have cut out of the middle of the cake.
Cover the entire cake with the meringue mixture and bake in a preheated oven for about 2 minutes or until it is lightly browned.
Use the best quality ice cream you can find when making baked Alaska.
Remove the ice cream from the freezeer at the last moment, because it must be as firm as possible for as long as possible.
Serve the pudding as soon as you remove it from the oven.
To sve time, bake the cake the day before and store it in an airtight container until needed.
When beating the egg whites and sugar together, make sure the sugar dissolves completely because the success of your meringue depends on this.

Read more on: bake  |  eggs


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