My Baked Alaska Recipe

When I was a young child, I heard about a dessert call Baked Alaska. I was fascinated by the idea of ice cream being baked. So much so that my mother found a baked Alaska recipe in a cookbook at the library. Although my mother was not as fascinated with the idea as I was, one day soon afterward my mother and I created one of these intriguing (to me at the time) desserts.

Since that day, I have made Baked Alaska many times. Initially using that same old recipe, then changing and refining it over the years. Here is my Baked Alaska recipe.

Ingredients needed for Baked Alaska:

1 Betty Crocker strawberry cake mix

2 quarts chocolate ice cream

1 quart vanilla ice cream

7 large egg whites

1/8 teaspoon cream of tartar

1 cup powdered sugar

Kitchen Equipment needed for Baked Alaska:

3 nine inch cake pans

1 nine inch diameter or less mixing bowl

Plastic wrap

Spatula

Large mixing bowl

Electric mixer

Line a nine inch cake pan with plastic wrap, overhanging the pan a few inches. With a spatula, spread the softened vanilla ice cream evenly into the cake pan. Freeze for at least three hours.

Line a bowl with plastic wrap with a few inches overhang. Fill the bowl about three quarter full with the softened chocolate ice cream. With a spatula, spread the top evenly. Freeze for at least three hours.

Prepare strawberry cake mix according to directions, creating two layers, each in 9 inch cake pans.

Cool cake layers to room temperature. Each layer should be about two inches high. If layers have become rounded after baking, slice off the rounded top to level it.

Line a baking sheet with aluminum foil. Place one cake layer on the baking sheet. Take vanilla ice cream from freezer and invert onto cake. Remove plastic wrap from ice cream. Place second cake layer on top of vanilla ice cream. Take chocolate ice cream from freezer and invert onto cake and remove plastic. (To recap: Layers should be cake, vanilla ice cream, cake, chocolate ice cream) Return to the freezer for at least three hours (with baking pan).

Preheat your oven to 475 degrees.

Mix together the egg whites and cream of tartar in a large mixing bowl. Beat with electric mixer on medium speed for about three minutes. Gradually add the powdered sugar and continue beating until the mixture holds stiff peaks.

Remove the baking sheet with the cake layers from the freezer. Working quickly, completely cover the layers with a thick layer of the meringue mixture. Use your spatula to create swirling peaks in the meringue.

Place in center of over and bake for only five to eight minutes until peaks of the meringue become golden brown. Remove from oven, cut into slices with a sharp knife, and serve.

Here are some additional tips for creating Baked Alaska.

Strawberry cake mix is sometimes hard to find in the grocery store. Any flavor of cake mix can be substituted. You can even make your own cake from scratch if you like. Additionally any flavors of ice cream may be used.

It is very important to completely cover the layers with the meringue with a thick layer. This is what insulates the ice cream from the heat of the oven. If there is not enough meringue, the ice cream may begin to melt. You do not want this to happen.

You can refreeze any leftovers. It is, however, best when it has just come out of the oven with the fresh meringue still warm.

I encourage everyone reading this to create your own Baked Alaska the next time you are entertaining. Your guests will love it!