Baked Alaska

Baked Alaska is a dessert consisting of ice cream and cake topped with browned meringue. It is usually made with a sponge cake or a pound cake, and the ice cream is often a flavor that contrasts with the cake or the meringue, such as chocolate ice cream on top of yellow cake.


  • 1/2 cup (120 ml) sugar
  • 1/2 cup (120 ml) water
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (120 ml) ice cream, such as chocolate, vanilla, or strawberry
  • 1 slice sponge cake or pound cake


  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a small saucepan, heat sugar and water over low heat until the sugar dissolves. Raise the heat to medium and boil for 3 minutes. Remove from the heat.
  3. In a large bowl, beat egg whites until foamy. Add cream of tartar and vanilla and continue beating until stiff peaks form. Gradually add the hot sugar syrup, beating constantly until all of the syrup is incorporated and the meringue is stiff and glossy. Set aside.
  4. Place the cake on a baking sheet. Spread the ice cream over the top of the cake. Spoon the meringue over the ice cream, being sure to completely cover the ice cream. Be sure to seal the edges of the cake so that no ice cream is showing.
  5. Place in the oven and bake for 5 minutes, or until the meringue is browned.
  6. Remove from the oven and serve immediately.

Potential changes & improvements

There are many potential changes and improvements that can be made to this recipe. For example, you could use a different flavor of cake or ice cream, or you could add some fruit to the recipe. You could also use a different type of meringue, such as Swiss meringue or Italian meringue. You could also change the shape of the cake, such as using a round cake instead of a slice of cake.

What other food it works well with

Baked Alaska pairs well with other desserts, such as pie, cake, or ice cream. It also goes well with coffee or tea.

Common Mistakes

One common mistake is not sealing the edges of the cake, which can cause the ice cream to melt and run out. Another mistake is not beating the egg whites properly, which can cause the meringue to be runny and not form stiff peaks. Finally, not preheating the oven can cause the meringue to not brown properly.

Nutritional Information

This recipe contains eggs, milk, and sugar. It is also high in fat and calories.


This recipe contains egg whites, milk, and sugar. It may also contain traces of other allergens, such as nuts, soy, and wheat.

Leave a Comment

Your email address will not be published. Required fields are marked *