Baked Alaska: Recipe and history
Recipe type: Dessert
Serves: 8 portions
  • 2 eggs
  • ⅓ cup sugar
  • ¼ teaspoon salt
  • ⅓ cup flour
  • ¼ cup cornstarch
  • 1 quart ice cream
  • 6 egg whites
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 cup sugar
  1. Grease a round cake tin (about 8"). Beat the 2 whole eggs until fluffy.
  2. Add the sugar and salt gradually, beating constantly.
  3. Sift the flour and cornstarch over and fold in.
  4. Pour into the prepared cake tin and bake at 325 degrees for twenty five minutes.
  5. Remove from the pan.
  6. Press in ice cream into around-bottomed bowl and put in the freezer until solid.
  7. Beat the eggwhites to a foam and add the cream of tartar and salt.
  8. Gradually beat in the sugar until the mixture forms peaks.
  9. Place the cake base on a baking sheet.
  10. Turn out the frozen mound of ice cream onto the centre.
  11. Spread the meringue over the edge of the cake and then cover the ice cream.
  12. Bake immediately in a 450 degree oven for about five minutes.
  13. The meringue should be turning brown.
  14. Serve at once.
Recipe by JAQUO Lifestyle Magazine at