Baked Alaska: The Cake That Can Handle the Heat

Let’s talk about a cake that’s not afraid to catch fire (well, at least in the oven). Baked Alaska is the kind of dessert that shows up at parties and instantly steals the spotlight. It’s got layers of sponge cake, ice cream, and fluffy meringue, all dressed up in a golden, crispy shell that makes you feel like a pastry wizard. Oh, and did I mention you can flambé it? I mean, what could be more fun than lighting a cake on fire? (Please, do not start a kitchen fire while reading this, okay?)

Ingredients for Baked Alaska:

• Sponge Cake:
  • 1 sponge cake (store-bought or homemade)
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tbsp sugar
  • 1 egg
  • ½ cup milk
  • 2 tbsp melted butter
• Ice Cream:
  • 1 litre of your favourite ice cream (the classic vanilla or even something more adventurous like pistachio)
• Meringue:
  • 4 egg whites (fresh, please!)
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 tbsp cornflour
  • Pinch of salt

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How to Make Baked Alaska:

1. Prepare the cake base: You can either bake a sponge cake from scratch (pat on the back if you do) or use a pre-made one. You want a soft, airy base, so don’t skimp on the fluffiness. Bake it in a round cake tin, then let it cool.
2. Ice cream layers: Next, let your ice cream soften at room temperature for a bit. Once it’s soft enough to spread, scoop it out onto your cake base. Layer it evenly, and don’t be shy – make sure you’ve got a good layer of ice cream.
3. Freeze that beauty: This is the hard part – let the ice cream-filled cake freeze solid for a few hours. Patience is key, my friends, but it’ll be worth it when it’s ready.
4. Meringue madness: While your cake is freezing, it’s time to make the meringue. Whisk the egg whites in a clean bowl until stiff peaks form. Slowly add sugar, vanilla, cornflour, and salt. You’re aiming for meringue clouds, so make sure everything’s mixed in well.
5. Coat the cake: Take your frozen cake with ice cream out of the freezer. It’s time to smother that ice cream with your meringue. Use a spatula to coat it generously. You want the meringue to cover the whole cake like a fluffy blanket. Don’t leave any ice cream peeking out!
6. Torch it (or bake it): If you’ve got a kitchen blowtorch, now’s your time to shine. Carefully toast the meringue until it turns golden brown. If you don’t have a blowtorch, no worries – pop it under the grill in your oven for a minute or two, keeping a close eye on it to avoid any over-baking disasters.
7. Serve and amaze: Slice it up, serve it with pride, and wait for the applause. You’ve made something impressive – and delicious!