Updated: Aug 29
This is a showstopper of a dessert! You can make the ice cream topped sponge cake ahead of time and decorate a la minute (or right before you serve it). Baked Alaska seems like it is out of reach for some, however, with patience and confidence, you can master this dessert and enjoy a fancy date night delicacy right in your home! Garnish with fresh berries, chocolate syrup, caramel, the world is your oyster!
For the Sponge Cake
4 Eggs (room temperature)
4 Egg Yolks (room temperature)
2/3 cup Sugar
½ cup Cake Flour
4 Egg Whites (room temperature)
¼ cup Powdered Sugar
¼ cup Cocoa Powder
½ tsp Vanilla Extract
Method of Prep:
Line a half sheet tray or cookie sheet with parchment paper. Lightly butter and flour the paper and sides of the sheet tray. Whip egg whites with powdered sugar to medium soft peaks. If using a stand mixer, remove egg foam from the mixing bowl and set aside in a clean bowl. If using a hand mixer, set bowl aside. Next, whip eggs, yolks, sugar and vanilla on medium high until thick ribbons are formed. Sift cake flour and cocoa powder together. Fold flour into yellow egg mixture. Next fold egg white foam into the batter. Spread cake batter in an even coating onto baking sheet. Bake at 425 degrees for about 7 minutes. The center of the sponge cake should be se and spring back when you lightly touch it. Set cake aside to cool while you make the Italian meringue.
For the Italian Meringue
3 fl oz Bottled Water (tap water may have too many minerals)
2 oz Corn Syrup
4 Egg Whites (fresh or pasteurized if desired); (room temperature)
1 ½ cups Sugar
1 tsp Vanilla Extract
Method of Prep
Pour egg whites into the bowl of a stand mixer or stainless-steel bowl if using a hand mixer. Next, add water, sugar, and corn syrup to a stainless-steel saucepan. Bring the sugar syrup to 225 degrees. Once the syrup reaches 225 degrees, begin to whip eggs. Remove the sugar syrup from heat when it reached 245 degrees. Allow the bubbly syrup to cool down slightly. Once the bubbles settle slightly, pour the sugar syrup into the mixer while it is whipping. Be careful not to spill any syrup on your skin. If this happens, immediately submerge the affected area in ice water. Pour a steady stream of the sugar syrup into the mixer between the beater and the side of the bowl until there is no more syrup. If using a hand mixer, be sure the bowl is resting on a wet towel to prevent the bowl from moving. Once the sugar syrup is incorporated into the egg whites, continue to whip until the bowl is cool to the touch, about 5 minutes. Fill your meringue into a piping bag with a small star tip.
1 Gallon of favorite flavor or combination of flavors
Use a 4 oz portion scoop to cut out circles of the cake. Next, top each cake round with a full, flat bottom scoop of ice cream. You can freeze the ice cream topped cake rounds while you’re decorating them one at a time. Pipe a rope of Italian meringue around the outside of the ice cream topped cake round. Brown the o