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Baked Alaska
Dessert made of ice cream placed in a pie dish lined with slices of sponge cake and topped with meringue. The entire dessert is then placed in an extremely hot oven for just long enough to firm the meringue. The meringue is an effective insulator, and the short cooking time prevents the heat from getting through to the ice cream.
Ingredients
2 eggs
1/3 cup caster sugar
½ cup self-raising flour
2 teaspoons cornflour
2 tablespoons boiling water
5g butter
4 large scoops strawberry ice-cream
Meringue
4 egg-whites
1 cup caster sugar
Method
Preheat oven to moderate, 180°C.
Lightly grease and line a 20cm round cake pan with baking paper.
In a large bowl, using an electric mixer, beat eggs until frothy.
Gradually add sugar.
Beat until thick and pale (up to 10 minutes).
Fold sifted, combined flours into egg mixture, followed by combined water and butter.
Pour into pan.
Bake 15-20 minutes, until sponge springs back when touched lightly.
Cool in pan 2-3 minutes, then turn out onto a wire rack to cool completely.
Preheat oven to very hot, 200°C.
Line an oven tray with baking paper.
MERINGUE:
In a large bowl, using an electric mixer, beat egg-whites until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves and mixture is thick and glossy.
Cut 4 x 10cm rounds from sponge, to create bases.
Arrange on tray, leaving plenty of space between each.
Spoon large scoop of ice-cream onto each base.
Using a small palette knife, spread meringue over each bombe.
Bake 2-3 minutes, or until golden brown.
Serve straight away.
Serves 4
Cooking time less than 1 hour
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