Baked Alaska
Legend says that the chef and Delmonico’s in New York created the dessert to commemorate Alaska becoming a US territory in the late 1800’s but there is little evidence to confirm that theory. Desserts with frozen centers surrounded by baked merengue (which shields the interior from the heat of the oven and/or blow torch) had existed since the early part of the 19th century though. Whatever the source, no one can deny that the contrast between the frozen interior and the browned merengue creates a unique dessert.
Ingredients
For the Filling and the Cake:
- 2 pints strawberry ice cream slightly softened
- unsalted butter for pan
- 1/2 cup cake flour plus more for pan
- 1/4 tsp Kosher salt
- 1/2 cup white granulated sugar
- 3 eggs
- 1 tbsp lemon juice resh
- 1/2 tsp lemon zest grated
For the Meringue:
- 1/4 tsp cream of tartar
- 4 eggs whites
- 1/2 cup white granulated sugar
Instructions
For the filling:
- Line a 7″-diameter bowl with a 15″ piece of plastic wrap, allowing excess to hang over rim of bowl. Pack ice cream into bowl, smoothing top, and freeze until solid, at least 4 hours.
For the cake:
- Heat oven to 325 F (162 C). Grease and flour an 8″ round cake pan; set aside. Whisk together flour and salt in a bowl; set aside. Beat sugar and eggs in a bowl on medium-high speed of a hand mixer until tripled in volume, about 5 minutes.
- Stir in juice and zest; fold in flour mixture. Pour into prepared pan; bake until a toothpick inserted in the middle comes out clean, about 25 minutes. Cool completely, invert onto a rack, and set aside.
For the meringue:
- Heat oven to 450 F (232 C). Place cream of tartar and egg whites in a large bowl; beat on medium speed of a hand mixer until soft peaks form, about 1 minute. Add sugar, and beat until stiff but not dry peaks form, about 2 minutes.
- To serve, place cake on a parchment paper-lined baking sheet. Invert ice cream onto cake and peel off plastic. Cover ice cream and cake with meringue. Bake until meringue begins to brown, about 5 minutes. Using 2 metal spatulas, transfer to a cake plate and serve immediately.
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