Baked Alaska – a 1960s Flashback

Baked Alaska – A very old-fashioned dessert. Cold ice cream on top of pound cake, covered with warm meringue.

This is a real oldie, but goodie. My delicious retro recipe for Baked Alaska.

I remember my mama making this as a treat for us when we were children and also to serve at dinner parties. I thought it was the most elegant dessert I’d ever heard of and my Mama was the most elegant mama because she knew how to make it.

Actually, it is pretty cool to take a dessert with a nice warm meringue out of the oven, slice into it and find that cold ice cream in the middle. I still love it.

The Baked Alaskas you see in my photos are meant for two people to share. If you want to do individual ones, just use one slice of cake and half a “slice” of ice cream. You’ll see what I mean as we go along.

Also, of course, you can put your own spin on this and use other combinations like chocolate cake with pistachio ice cream (looks like the earth and grass with clouds above as you cut into it) or a white cake with peach ice cream and meringue. Chocolate cake with strawberry ice cream is really nice, too.

You can cut the cake out with a round cutter and top with a scoop of ice cream instead of a slice like I do. Yum, either way.

Origins of Baked Alaska

According to several online sources, Baked Alaska was created by chef Antoine Alciatore at the famed Antoine’s restaurant in New Orleans in 1867 to mark the acquisition of the territory of Alaska by the United States.

However, other sources suggest that it was chef Charles Ranhofer of Delmonico’s who created the dish in 1894 and originally called it Alaska-Florida referring to its contrast between cold and hot.

The recipe is also known to some as an omelette à la norvégienne, “Norwegian Omelette.” I can’t say which title or originator is correct and neither can anyone else apparently. But I can tell you that this is a really simple dessert which makes a nice ending for a special dinner. Or just because it’s Tuesday.

Even if you don’t cook very much, you can do this. I promise.

Baked Alaska - A very old-fashioned dessert. Cold ice cream on top of pound cake, covered with warm meringue. Best of both worlds! Click To Tweet

How to Make Baked Alaska

For each serving of Baked Alaska, you’ll need a slice of pound cake, a “slice” of vanilla ice cream, a room temperature egg white, and a tablespoon of sugar.

And, yes, that is a bought, boxed cake in the picture. If I had homemade pound cake on hand, I’d use that. I didn’t on this day :-)

Before you begin, preheat the oven to 425.

Prepare the Cake and Ice Cream Layers

Place the cake slices on a baking sheet lined with parchment paper.

Next, cut the ice cream into about 1″ thick slices. You’ll need to purchase ice cream that comes in a box rather than a tub to do this.

Almost all ice cream comes in cardboard tubs now, it seems. I find the box shaped packages in store brands mostly.

It’s also easier if you can find a box that opens on the ends like they used to a hundred years ago. You remember that, right? When the ice cream boxes had those tabbed flaps on the ends? 

Cover the cake slices with ice cream. Place these in the freezer while you prepare the meringue.

Make the Meringue

Beat the room temperature egg whites at high speed until they form a stiff, but not dry, meringue. Add the sugar near the end of the beating time.

Remove the prepared cake and ice cream layers from the freezer and cover each with meringue, making sure to seal the meringue all the way down to the parchment.

Bake Until Golden Brown

Bake in a hot oven for 6-8 minutes or until the meringue is golden brown.

This is after 7 minutes in my oven. At about the 5 minute mark, start watching carefully and if you begin to see a little melted ice cream starting to flow out, take them out immediately. Remove from the pan with a spatula and serve immediately.

Put on an old Beatles album and enjoy!

More Ice Cream Desserts on Never Enough Thyme:

• Banana Split Icebox Cake
• Strawberry S’mores Ice Cream
• Homemade Strawberry Ice Cream
• Homemade Peach Ice Cream

Baked Alaska Recipes from Other Bloggers:

• Red Velvet Baked Alaska from Vintage Mixer
• Smores Baked Alaska from Dessert For Two
• Pound Cake Baked Alaska from In Katrina’s Kitchen
• Easy Baked Alaska from Spend with Pennies
• Baked Alaska from Preppy Kitchen

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Baked Alaska

Yield: 1 serving

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Baked Alaska - Cold ice cream on top of pound cake, covered with warm meringue. Best of both worlds!

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Ingredients

For each serving:

• 1 slice pound cake
• 1 “slice” vanilla ice cream
• 1 egg white, at room temperature
• 1 tblsp. sugar

Instructions

1. Preheat the oven to 425.
2. Place the cake slices on a baking sheet lined with parchment paper. Cover the cake slices with ice cream. Place in the freezer while you prepare the meringue.
3. Beat egg whites at high speed until they form a stiff, but not dry, meringue. Gradually beat in sugar.
4. Remove cake and ice cream from freezer and cover each with meringue, making sure to seal the meringue all the way down to the parchment.
5. Bake in hot oven for 6-8 minutes or until meringue is golden brown.
6. Remove from pan with a spatula and serve immediately.

Notes

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Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Norpro Unbleached Baking Paper, 73 Square Feet
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
• 
  Wusthof Classic Chef's Knife: 6"

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 522Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 98mgSodium: 390mgCarbohydrates: 68gFiber: 1gSugar: 53gProtein: 11g

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.

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Lana Stuart

Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.