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1
Preheat the oven to 425 degrees.
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2
Whip the egg yolks with 2 tablespoons sugar until creamy and yellow.
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3
Whip the egg whites to soft peaks and add the remaining sugar to the whites.
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4
Continue to whip the whites to stiff peaks.
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5
Carefully fold the beaten egg whites into the yolk/sugar combination.
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6
Using the same care, fold in the sifted flour.
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7
Line a cookie sheet with the baker=s parchment paper, pour the cake batter, and spread the batter out to evenly coat the pan.
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8
Bake in the center of the oven for 12 to 15 minutes or until the top is golden brown.
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9
Cool the cake quickly near an open window and on a rack.
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10
Preheat the oven to 450 degrees.
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11
Assemble the baked Alaska by cutting the sponge cake to the basic shape of the bombe mold.
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12
The largest piece will be used for lining the mold and a smaller piece will be used for the top which later will be inverted to become the bottom.
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13
Line the bombe mold with plastic wrap and then line the plastic with the larger piece of baked and cooled cake.
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14
Remove the ice cream and sorbet from the freezer and allow to soften for 10 minutes.
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15
Spoon or scoop the sorbet first into the cake lined mold and create an even layer on the bottom (later the top) of the mold.
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16
Cover the sorbet with the ice cream in the same fashion, smoothing out the ice cream as you go, into one even layer.
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17
Place the remaining layer of cake on top of the ice cream layer to act as a seal and place the whole bombe into the freezer for 4 to 5 hours.
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18
This can be done well in advance of finishing the baked Alaska.
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19
To finish the Alaska whip the egg whites to soft peaks, add the sugar and continue to whip to stiff but not dry peaks.
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20
Pour the meringue into a pastry bag fitted with a star tube and unmold the bombe.
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21
Use hot towels to help loosen the bombe if necessary and invert the bombe onto a heat proof serving platter.
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22
Remove the plastic wrap and pipe a decorative design of meringue all around the base of the, now revealed, cake covered bombe.
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23
Cover the entire bombe with this meringue in as decorative a design as you can manage, being as creative as you like, but working quickly to avoid melting too much of the ice cream and sorbet.
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24
The baked Alaska is now ready for a quick visit to the very hot oven to brown the meringue but not melt the ice cream.
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25
Place the Alaska into the oven for just 5 minutes to brown the meringue to a light golden color.
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26
Serve immediately.
