• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Eat Well

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Eat Well?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Baked Alaska

Baked Alaska
( SERVES 6 )

Kathy Paterson

Publication: Bite

Bite

Ratings: No ratings yet

Baked Alaska

Photo by Tamara West

No ratings yet

Create a bit of theatre by serving a Baked Alaska — it is really very simple to make. I have included a recipe for a simple sponge, or you could buy a sponge cake instead (approx 225g in size).

For the sponge

1½ cups Flour
3 tsp Baking powder
200 g Butter, softened
1 cup Caster sugar
4 Eggs
1 Tbsp Milk

Baked Alaska

750 ml Vanilla ice cream, or flavour of your choice, good quality, slightly softened
4 Eggs, whites only
225 g Caster sugar
1 Mango, and other fresh fruit, sliced, to serve

Directions

For the sponge

  1. Heat the oven to 180C. Grease and line the base of 2 x 20cm round cake tins with baking paper. 
  2. Dust tins with a little caster sugar, tipping out the excess as you go, and repeat with a dusting of flour.
  3. Sift the flour and baking powder into the bowl of an electric mixer, add the softened butter, caster sugar, eggs and milk. Beat until smooth.
  4. Divide the mixture between the prepared cake tins and spread smooth with a spatula.
  5. Bake for 25 minutes until golden and the cake shrinks away from the sides of the tin. 
  6. Stand for 5 minutes before turning out on to a cake rack to cool completely.

For the Baked Alaska

  1. Line a 4-cup capacity dome-shaped bowl with plastic wrap, ensuring some is hanging over the edges. 
  2. Cut 1 sponge cake to fit the base and sides of the bowl. Place ice cream in the centre, pushing it down as you fill, then cover completely with more sponge cake. 
  3. Cover the bowl with the plastic wrap and place in the freezer. (Note: If you made your own sponge you will have 1 leftover, this can be frozen for another use.)
  4. When you are ready to serve, heat the oven to 230C.
  5. Whisk the egg whites in a clean bowl until they are stiff. Gradually add the caster sugar until the meringue is stiff and glossy.
  6. Remove the bowl from the freezer and using the plastic wrap to help you, turn out the sponge and ice cream on to an ovenproof plate, or line a baking tray with baking paper.
  7. Cover the whole thing with the meringue, being careful to cover completely — no gaps or holes. Place in the oven and bake until the meringue is golden brown. Keep an eye on it so it does not over-colour, about 5 minutes.
  8. Serve with slices of freshly-cut mango.

Make a change

Sprinkle sponge cake in the bowl with 2 Tbsp dry sherry. In season, serve with a bowl of sliced peaches and raspberries.

Your rating?
comment

https://www.eatwell.co.nz/recipe/9726/Baked-Alaska/

Collections you may like

Ice cream for kids

Ice cream for kids

Baking classics

Baking classics

Sweet loaves

Sweet loaves

Dessert classics

Dessert classics

Stories you may like

4 Bites: Three desserts from one basic butter cake batter

4 Bites: Three desserts from one basic butter cake batter

Warren Elwin
The real food trend

The real food trend

Ray McVinnie
Sponsored Pizza makeover

Pizza makeover

Allyson Gofton
Gourmet get-away to Yarra Valley

Gourmet get-away to Yarra Valley

Kathy Paterson

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • The ultimate Kiwi beer batter

    The ultimate Kiwi beer batter

  • Seed crackers (gluten and dairy free)

    Seed crackers (gluten and dairy free)

  • Dark chocolate and brandied fig truffles

    Dark chocolate and brandied fig truffles

  • Chickpea eggplant salad

    Chickpea eggplant salad

  • Ripe’s raw energy salad

    Ripe’s raw energy salad

  • Spicy hummus

    Spicy hummus

Receive weekly emails & save favourite recipes

register now

Trending

  • Edible Christmas gift ideas

  • How to avoid burnout this festive season

  • 15 ways with asparagus

  • Video: ever-popular gluten-free seed crackers

  • Annabel Langbein's Christmas party hacks

  • Our favourite fritters and hash cakes

  • Healthy snack ideas

  • Five easy Christmas desserts

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Knickerbocker glory

    Knickerbocker glory

  • Icecream Eton mess

    Icecream Eton mess

  • Easy rose ice cream with pistachios

    Easy rose ice cream with pistachios

  • Lemon, raspberry and pistachio gateau

    Lemon, raspberry and pistachio gateau

  • Fresh lychees with vodka ice cream

    Fresh lychees with vodka ice cream

  • Tropical sundae

    Tropical sundae

  • Soy caramel ice cream

    Soy caramel ice cream

  • Glace orange icecream

    Glace orange icecream

eatwell.co.nz
  • facebook
  • twitter
  • pinterest
  • Instagram
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top