Saturday, January 4, 2014

Classic Baked Alaska

Classic Baked Alaska

This is one of the most impressive vintage desserts, dating from the 1890's and carried on through the depression and into the classy restaurants of today. While the meringue is time-consuming and takes patience, this recipe not all that difficult if you follow directions carefully. You can choose your favorite frozen yogurt or ice cream and jam to use in the recipe. Spumoni, Black Cherry, Pistaschio and Raspberry Ice Cream with raspberry or blackberry jam are all especially attractive. There is nothing as awe-inspiring as the sight of Baked Alaska, fresh from the oven.


  • 1/2 c sifted cake powder
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 egg yolks
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 3 egg whites, at room temperature
  • 1/4 cup sugar
  • non-stick cooking spray
  • 3 tablespoons seedless raspberry (or your choice) jam
  • 1/2 gallon raspberry-vanilla swirl frozen yogurt or your choice of ice cream
  • 4 egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/3 cup sugar
  • 3 tablespoons water
  • raspberries (optional)
  • mint leaves (optional)

  1. Combine the first 3 ingredients in a bowl; stir well, and set aside. 
  2. Beat 2 egg yolks in a large bowl at high speed of a mixer for 2 minutes. Gradually add 1/2 cup sugar, beating until thick and pale (about 2 minutes). Add 2 tablespoons water and vanilla, beating at low speed until blended. Add the flour mixture, and beat well. 
  3. Beat 3 egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. 
  4. Pour batter into an 8-inch round baking pan coated with cooking spray. Bake at 350 degrees F for 20 minutes or until cake springs back when touched lightly in center; let cool 5 minutes in pan on a wire rack. 
  5. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire rack; let cool completely. 
  6. Place cake, bottom side up, on an ovenproof platter. Spread jam over cake. Cut container of frozen yogurt or ice cream in half; reserve one half for another use. Cut remaining half of frozen yogurt into 1-inch-thick slices. Arrange frozen yogurt/ice cream slices over jam to make a dome shape; cover and freeze at least 15 minutes. 
  7. Beat 4 egg whites and cream of tartar at high speed of a mixer until stiff peaks form; set aside. Combine 1/3 cup sugar and 3 tablespoons water in a saucepan, and bring to a boil. Cook, without stirring, until candy thermometer registers 238 degrees. 
  8. Pour sugar mixture in a thin stream over egg whites, beating at high speed. Spread meringue over yogurt slices and around sides of cake (yogurt and cake should be completely covered with meringue). Bake at 500 degrees F for 2 minutes. 
  9. Serve immediately. 

NOTE: For special presentations, serve with fresh or frozen berries or fruit, complementing the colors of the ice cream and jam that you use. You can also make a loaf-shaped Baked Alaska (using a loaf pan), or a square one (using an 8 inch baking pan).

No comments:

Post a Comment