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Active Time
1½ hr
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Total Time
5 hr
Flaming on the outside, frozen within, Baked Alaska is a culinary contradiction: Layers of cake that sandwich ice cream are swathed in marshmallow meringue, baked until the exterior is toasted, then flambéed for a thrilling finale.
The dish itself, attributed abroad to other chilly climes such as Norway (“Omelette Norwegge”) and Siberia (“Omelette Sibérienne”) predatesthe 1867 land deal that inspired its American name. But its success, and consequent fame, can be traced to the turn of the 18th century, when American scientist Benjamin Thompson discovered the insulating effects ofmeringue–or more specifically, of the air bubbles contained within whipped egg whites.
According to NPR, “the original [Alaskan-dubbed] version consisted of banana ice cream, walnut spice cake, and meringue torched to a golden brown.” In the years since therehave beenmanyvariations; a wide assortment ofcakesandbrowniesandmost flavors of ice creamcan be mixed and matched for a successful rendition. This refreshing citrus-forward take on the classic features spongygénoise, orange ice cream—a silky combination of store-bought vanilla ice cream and bittersweet marmalade—and tangy orange sorbet. Most of the recipe can be prepared ahead of time, so when you’re ready to serve, all that’s left is to bake its marshmallowy meringue, strike a match, and carefully step back as the flames ignite and your guests ooh and ahh.–Lawrence Karol
Editor’s note:This recipe was originally published in the June 2004 issue of ‘Gourmet’ and first appeared online August 20, 2004.
Ingredients
Makes 10 servings
For filling:
For génoise:
For meringue:
Make filling:
Step 1
击败果酱一碗wi香草冰淇淋th a wooden spoon until combined, then spread in an 8-inch cake pan. Spread sorbet in other 8-inch cake pan. Cover pans with plastic wrap and freeze until firm, at least 3 hours.
Make génoise:
Step 2
Put oven rack in middle position and preheat oven to 350°F. Butter 9-inch cake pan and line bottom with a round of parchment paper, then butter paper.
Step 3
Sift flour and salt into a bowl.
Step 4
Heat eggs and sugar in a large metal bowl set over a pot of simmering water, gently whisking constantly, until lukewarm and sugar is dissolved.
Step 5
Remove bowl from pot and add zest and liqueur, then beat with an electric mixer at high speed until very thick, pale, and tripled in volume (about 7 minutes in a stand mixer or 10 minutes with a handheld). If using a tall narrow bowl, transfer to a large wide mixing bowl (to facilitate folding). Resift flour and salt over eggs in 2 batches, folding gently but thoroughly after each batch. Fold butter into about 1 cup batter in a small bowl until just combined, then fold butter mixture into remaining batter gently but thoroughly until just combined. Spread in buttered pan, smoothing top to an even layer.
Step 6
Bake cake until a wooden pick or skewer inserted in center comes out clean, about 15 minutes. Cool in pan on a wire rack 5 minutes, then run a thin knife between cake and side of pan and invert rack over cake. Flip cake onto rack and cool completely. Peel off paper.
Step 7
Cut cake horizontally in half with a long serrated knife to form 2 layers, then tightly wrap each layer in plastic wrap and freeze 30 minutes.
Step 8
Put 1 cake layer on plate or inverted cake pan (at least 10 inches, but small enough to fit in your freezer). Dip pan containing vanilla ice cream mixture in a large bowl of hot water briefly to loosen, 5 to 7 seconds (have a kitchen towel ready to wipe off water), and unmold ice cream onto cake. Top vanilla ice cream layer with second cake layer, cut side up. Unmold sorbet layer onto cake in same manner and freeze ice cream cake until firm, about 1 hour.
Make meringue:
Step 9
Beat egg whites and a pinch of salt in a large bowl with cleaned beaters at moderately high speed until foamy, then add cream of tartar and continue to beat until whites hold soft peaks. Add sugar a little at a time, beating, and continue beating until whites just hold stiff, glossy peaks. Beat in vanilla.
Step 10
Put oven rack in lower third of oven and preheat oven to 450°F.
Step 11
Transfer frozen cake (still on plate or inverted cake pan) to a baking sheet lined with parchment or wax paper and spread meringue over cake, making it at least 1 inch thick and mounding it on top. Make an indentation with a tablespoon in center of meringue deep enough to fit eggshell. Bake cake until edges are lightly browned, about 5 minutes. Carefully transfer cake to a serving plate using 2 metal spatulas and place eggshell in indentation. Pour liqueur into eggshell and carefully ignite with along matchor kitchen torch. Spoon flaming liqueur evenly over meringue (flaming liqueur will brown meringue a little more). Remove eggshell and serve baked Alaska immediately.
Cake with ice cream and sorbet, but without meringue, can be assembled 2 days ahead and frozen, tightly wrapped in plastic wrap.
The egg whites in the meringue will not be fully cooked. If salmonella is a problem in your area, you can substitute Eggology brand pasteurized egg whites.
Leave a Review
Reviews (9)
Back to TopSo, as a follow up to my questions on my previous review. This was a delightful cake!!!! I would definitely make it again. But I would suggest whipping the eggs for the genoise to ribbon stage over the double boiler and I agree with a pp suggestion of baking the cake on a pizza pan wrapped in foil. Mine was stuck to the parchment and I lit it over the parchment not considering that paper is flammable - but it was totally fun and delicious nonetheless. Highly recommend this recipe. And I love the showmanship aspect of this type of dish, it really brings the dinner party to life:)
rebeckethan
New york
2/7/2016
I would like to mention something, is the egg and sugar mixture supposed to be brought to ribbon stage? If so, I wish that would have been mentioned.... Since I had never made genoise I was unaware that it should come to that stage. also, just for reference, how tall was the genoise after you baked it? Wondering if I should redo the sponge in the morning and just eat this one :)
rebeckethan
New York
2/5/2016
I had great success with this dessert, it was not as complicated as it sounds. The only issue I had was with the sorbet, it didn't freeze solidly and was a bit difficult to get out of the pan. But definitely worth the effort; the meringue was fantastic!
Anonymous
Woodland Hills, CA
11/1/2010
For génoise 3 large eggs If I were to make this again, I would use egg whites to make more of a sponge cake and give it more volume. I haven't tryed it yet though! It's waiting for tomorow!
Anonymous
A town you've never heard of Arizona
4/18/2009
I can sympathize with the cook from Atlanta--I could easily have made such a mistake--I think the last portion of this recipe is confusingly written. If I were to make this recipe, I would line the 2 8" cake pans with plastic wrap, and then freeze the ice cream mixture and sorbet in each of them, as directed. That way the next day I could remove the frozen mixtures and wrap each tightly with plastic wrap and refreeze them until needed for the cake. Then I would bake the cake in a vacated 8" cake pan. (I don't have a 9" pan.) Also, when it comes to assembling the ice-cream cake (minus the meringue), I would assemble the cake layers on a 10" aluminum pizza pan--not too pretty, but practical, and it won't break!!! I definitely would make this cake in stages, as it sounds time consuming.
Anonymous
Alamogordo, NM
6/26/2004
This was absolutely delicious! Of course there will be a few dingbats who will not use common sense and will break glass cookware.
David Purdy
Fayetteville, Arkansas
6/25/2004
My son wanted an ice cream cake for his birthday and instead of buying one I made this cake and it was a success. Everyone loved. Thank you for this wonderful recipe.
Anonymous
Somerdale, NJ USA
6/23/2004
Hardly worth the effort. If you bother, be sure to use a non-glass cake plate. My favorite one broke in the oven (freezer to oven, I didn't consider, a note in the recipe would have been helpful). Needless to say, that was a disaster.
Anonymous
Atlanta
6/13/2004
delicious
朱迪Burger
Allen, Mi.
6/6/2004
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