Baked Alaska, a dessert consisting of ice cream and sponge cake topped with browned meringue, was invented in 1867 by Charles Ranhofer, a French chef at Delmonico’s restaurant in New York City. It was created to celebrate the United States’ purchase of Alaska from Russia in the same year. A French dessert from the 1830s called Omelette Norwegge, consisting of layers of cake and ice cream covered in meringue, was likely the predecessor of Baked Alaska. Originally called Alaska Florida as a reference to the contrast between its cold and hot elements, the name "Baked Alaska" first appeared in print in The Original Fannie Farmer 1896 Cook Book by Fannie Farmer.
Recipe Servings: 6
Ingredients
Sponge Cake:
- 6 eggs, separated
- 1½ cups all-purpose flour
- ½ tsp salt
- 1½ cups sugar, divided
- ½ cup warm water
- 1 tsp vanilla extract
- ½ tsp cream of tartar
Meringue:
- 4 large egg whites
- ⅛ tsp cream of tartar
- ½ cup sugar, divided
Assembly:
- 1 qt ice cream, frozen hard
Directions
- Let the eggs sit at room temperature for 30 minutes.
- Preheat the oven to 325°F.
- Sift together the flour and salt. Set it aside.
- Beat the yolks in a large bowl until slightly thickened.
- Add 1 cup of sugar gradually, beating until thick and yellow.
- Stir in the water and vanilla.
- Add the dry ingredients to the yolk mixture, mixing well.
- Beat the egg whites and cream of tartar in a separate bowl using an electric mixer on medium speed until soft peaks form. Gradually beat in the remaining sugar 1 tablespoon at a time on high speed until stiff glossy peaks form and the sugar dissolves.
- Fold a ¼ of the egg white mixture into the batter and then fold in the remaining whites.
- Pour the batter into a greased 10-inch tube pan. Run a butter knife through the batter to remove any air pockets.
- Bake the cake on the lowest oven rack for 55–60 minutes or until the cake springs back when lightly touched.
- Remove the cake from the oven and let it cool completely before turning it out of the pan.
- Preheat the oven to 450°F. Ready a large ovenproof platter or baking sheet.
- Whisk egg whites with cream of tartar until stiff.
- Gradually beat in sugar, 2 tablespoons at a time, until very stiff peaks form.
- Cut an 8-inch square piece of sponge cake and place it on a platter.
- Working quickly, add ice cream to the top of the cake. Shape ice cream into a half-dome above the cake. Leave at least 1 inch of pan exposed around the whole cake.
- Completely cover cake and ice cream with swirls of meringue.
- Bake 5 minutes to a light gold, cut into slices, and serve immediately.
For Sponge Cake:
For Meringue:
For Assembly:
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