Baked Alaska – a delicious recipe with cake, frozen ice cream, egg whites, sugar, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0.
2
Add a pinch of salt to egg whites. Beat until stiff, adding sugar gradually until meringue forms stiff peaks.
3
Add vanilla and a bit of baking powder.
4
Place cake on a flat pan or cookie sheet, leaving corrugated paper on the bottom for insulation.
5
Cut a thin slice from the top of the cake using a sharp saw-edge knife or an electric knife and lay the cake slice aside.
6
Cut out the inside of the cake so that the ice cream, cut in half lengthwise, will fit snugly inside the cake. Replace cake slice and press down firmly.
7
Spread meringue evenly over the top, sides and both ends of cake until it is completely covered just as you would ice a cake.
442
kcal
Calories
29
g
Fat
26
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 oblong angel food cake, 1 1/2 pt. hard frozen ice cream or sherbet in square cartons, 6 stiffly beaten egg whites, 6 Tbsp. sugar, and more.
Yes, Baked Alaska falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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