This 1960s retro recipe for Baked Alaska combines buttery rich pound cake, creamy ice cream, and fluffy meringue for an impressive dessert!
Prep Time 15 minutesminutes
Cook Time 8 minutesminutes
Total Time 23 minutesminutes
Servings 6servings
Ingredients
For each serving:
63-inch rounds pound cake
3cupsvanilla ice cream(6 scoops approximately ½ cup each)
6egg whitesat room temperature
6tablespoonssugar
Instructions
Preheat the oven to 425 degrees.
Place the cake rounds on a baking sheet lined with parchment paper.
Topr the cake rounds with a large scoop of ice cream. Place these in the freezer while you prepare the meringue.
Beat the room temperature egg whites with an electric mixer 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 in the preheated oven for 6-8 minutes or until the meringue is golden brown.
Remove from the pan with a spatula and serve immediately.
Notes
When applying the meringue, take care to seal it all the way down to the parchment paper.
At about the 5-minute mark of baking, start watching carefully, and if you see any melted ice cream beginning to run out, remove them from the oven immediately.
Try other combinations like chocolate cake with pistachio ice cream, white cake with peach ice cream and meringue, or chocolate cake with strawberry ice cream.