Baked Alaska

Serves 5
Contains Dairy, Gluten
Vegetarian

Ingredients

Sponge Base

• 6 eggs (separated) 6 oz (175g) plain flour 5 1/2 oz (160g) caster sugar 1/2 pot of strawberry jam
• 1/2 tub of vanilla ice cream
  

Italian Meringue

• 4 oz (110g) egg whites 8 oz (225g) caster sugar
• 2 fl oz (55ml) water

Instructions
For the Sponge

1. Have a 10 x 12 inch (25cm) tray lined with grease proof paper. Use a round tin if you want to just make one large cake.
   
2. Place the egg whites into a mixing bowl, whisk until stiff and gradually add sugar.
   
3. Once all whisked in, add one egg yolk at a time and combine.
   
4. Once all combined fold in the flour.
   
5. Place the mixture into your prepared tray and spread evenly, bake at 220°C/400°F/gas 6 for 10 minutes until springy to touch.
   
6. Once the sponge has cooled, cut out 3 1/2 inch (9cm) rings and place ready on a baking tray with a dessertspoon full of jam in the middle.
   
7. Alternatively use a bought sponge flan case or for mini baked alaskas use slices of bought jam sponge roll.
   
   For the Meringue
   
8. Place sugar and water into a thick-bottomed pan over a medium heat. Using a sugar thermometer, take the caramel mixture to 115°C (soft ball), this is achieved by leaving to boil for about 3 to 4 minutes.
   
9. When the sugar is almost at 110°C turn on your machine and start to whisk your egg whites, and then pour over the sugar mixture very slowly - little by little. Be very careful, this sugar mixture is very hot.
   
10. Once all combined, the mixture will increase in size.
    
11. Leave on the machine mixing until cool, about 3 minutes.
    
12. Once cooled, place into a piping bag with a star nozzle.
    
13. Alternatively use a packet mix of meringue.
    
    To Complete:
    
14. Place a ball of vanilla ice cream onto the jam in the middle, then cover with meringue from the sponge base to the tip of the ice cream. You need to make sure all the ice cream is covered with meringue and all sealed.
    
15. Do them in trays of 4 to 6.Bake at 210-220°C/400-425°F/gas 6-7 for 3 to 4 minutes, until golden brown on top.
    
16. Serve immediately with Crème Anglaise or pouring cream.

 

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