Easy Baked Alaska Recipe
User Reviews
4.7
Easy Baked Alaska Recipe
Description
Easy Baked Alaska is constructed by lining a mixing bowl with plastic wrap, filling it with alternating scoops of softened ice cream, and freezing it until solid. Then, slices of pound cake are layered on top to cover the ice cream completely, followed by further freezing. The meringue is made by whipping egg whites with cream of tartar and sugar until stiff peaks form. After removing plastic wrap, the meringue is spread over the cake and baked or broiled briefly to achieve a golden brown exterior. The contrast between the cold ice cream inside and the warm, fluffy meringue outside characterizes this dessert. Flavor variations depend on ice cream choices and pound cake flavors.
Serve promptly to maintain the temperature contrast and texture.
Take care when broiling the meringue, as it browns very quickly. Freeze the dessert well before final assembly to prevent melting during baking.
Ingredients
- 48 ounces Ice cream softened (3 pints; see note)
- 1 loaf pound cake
- 6 egg room temperature, large, whites
- ⅛ teaspoon cream of tartar
- 1 cup granulated sugar
Instructions
- Spray the inside of a 3-quart glass or metal mixing bowl with cooking oil. Line the bowl with plastic wrap, leaving some overhang, then fill the bowl with scoops of the ice cream, alternating scoop sizes. Smooth the top of the ice cream with a rubber spatula, then press a piece of plastic wrap to top of the ice cream. Freeze until completely firm, 1-2 hours.
- Remove the plastic wrap from the top of the frozen ice cream. Cut the pound cake into ½-inch-thick slices. Arrange the slices over the ice cream, completely covering it and trimming as needed. Cover with plastic wrap and freeze until firm, at least 2 hours.
- When ready to serve, line a baking sheet with parchment. Set aside.
- Place the egg whites and cream of tartar in a large mixing bowl. Use a hand mixer to whip on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and form stiff peaks.
- Remove the top layer of plastic wrap from the cake, then invert it onto the prepared baking sheet and discard the plastic wrap.
- Cover the ice cream completely with a thick layer of the meringue, using a spoon or spatula to form decorative swirls and peaks.
- Broil on high just until the meringue begins to brown, about 3-4 minutes. You can also toast the meringue with a kitchen torch so the peaks are lightly browned. Transfer the cake to a serving plate, slice, and serve immediately.
Notes
- Choose classic or favorite ice cream flavors; vanilla, chocolate, and strawberry are traditional.
- Any flavored pound cake can be used; it acts as insulation between ice cream and meringue.
- Freeze the assembled ice cream and cake well to prevent melting during meringue application and baking.
- Watch the meringue closely under the broiler to avoid burning; it browns rapidly.
- Leftover baked Alaska can be frozen tightly wrapped for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 368kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 140mg | 6% |
| Potassium | 307mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 573IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 176mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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