Saturday, 4 September 2010

Baked Alaska

Disclaimer: The method described below has not been fully tested, but is our improvement of the recipe we were originally given, as some steps didn't quite work for us - we're confident this way WILL work, but if you'd rather wait till we've tried it properly - at which point I'll remove this disclaimer - go ahead :-) The photo shows what we made by following the original recipe.

Makes: 4-6 servings
Takes: 10 minutes + 5 minutes cooking time


a Madeira cake
2 tbsp orange juice
1 tbsp strawberry or raspberry jam
4-6 slices of vanilla ice cream from a block (not soft scoop)
4 large egg whites
8 oz (225g) caster sugar

  1. Turn the Madeira cake onto its side then slice in half horizontally. Drizzle a tbsp orange juice over each piece and spread one of them with the jam.
  2. Arrange the slices of ice cream to cover one half of the cake and top with the other piece. Place onto an ovenproof plate and freeze until ready to cook.
  3. Preheat the oven to 200oC/Gas Mark 6.
  4. Whisk the egg whites in a clean bowl until they form stiff peaks. Whisk in the caster sugar then remove the cake from the freezer and spread the meringue over.
  5. Bake for about 5 minutes, until the meringue topping turns golden brown. Serve at once.
You can use rum or brandy instead of orange juice for a grown-up version! You can also omit the jam and use raspberry ripple ice cream.