It’s another week, which means another recipe! It was my brother’s birthday at the weekend, and since I got a blowtorch for Christmas I figured I’d take a shot at making his favourite dessert – Baked Alaska.
I semi-used Martha Stewart’s individual Baked Alaska recipe, but I also used a slightly altered version of Nigella’s sponge recipe (from her book, How to Be a Domestic Goddess) and blowtorched the dessert rather than baking.
Baked Alaska isn’t really the most difficult of recipes, it’s literally just ice cream, sponge and meringue, but you can up the difficulty level by making your own ice cream or trying a more complicated meringue.
Since this was for my brother’s birthday and I really didn’t want to mess anything up I went for the easiest option, but I may try a more complicated meringue in the future!
You will need (makes 2-4):
For the sponge base:
- 100g self-raising flour
- 112g unsalted butter, softened
- 112g caster sugar
- 12g cornflour
- 1/2 tsp vanilla paste
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2 large eggs, at room temperature
- 2 tbsp milk
- vanilla ice cream
For the meringue:
- 3 egg whites
- 64g caster sugar
- a pinch of salt
- Preheat the oven to 180ºC. In a large bowl, cream together the sugar and butter. Line and grease a 21cm sandwich tin.
- Combine the flour, cornflour, salt and baking powder in a bowl. Beat the vanilla paste and eggs into the butter mixture, adding the eggs one at a time with a spoonful of the flour mixture between each one, making sure the mixture is smooth before adding the next egg. Once both eggs have been added, slowly fold in the rest of the flour mix.
- Pour the mixture into the tin and bake for around 15 minutes, or until a toothpick comes out clean.
- Once cooked, leave the cake to cool completely on a wire rack. When the cake is cool, use a round cookie cutter to cut out 2-4 rounds from the sponge, depending on how many you are making, and place each on individual plates.
- Add two scoops of ice cream onto each round, smoothing out any ridges to create a mountain-like appearance. Place into the freezer for about 15 minutes.
- Whilst they are in the freezer, begin the meringue. Place the egg whites in a large bowl with a pinch of salt and begin to beat until soft peaks form.
- Add the sugar gradually as you continue to beat the eggs, until all the sugar has been incorporated into the mix and it takes on a glossy appearance, forming stiff peaks.
- Spoon the meringue mixture onto the sponge and ice cream, shaping into miniature mountains, and use the back of the spoon to create swirls and ridges. Freeze for an hour or until you are ready to serve.
- Blowtorch the meringue until golden and browned all over, then serve!
Overall I found this recipe super easy to do, and it ended up looking pretty impressive to bring out to the table. I definitely think I’d try a different meringue next time to make it a little firmer, but it was a really great dessert that, surprisingly, wasn’t too sweet!
I hope you guys enjoyed this post, let me know if you try out this recipe and what you thought of it! See you next time,