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”) predates the 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 of meringue–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 there have been many variations; a wide assortment of cakes and brownies and most flavors of ice cream can be mixed and matched for a successful rendition. This refreshing citrus-forward take on the classic features spongy génoise, 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.
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.
Recipe information
Total Time
5 hr
Yield
Makes 10 servings
Ingredients
For filling:
For génoise:
For meringue:
Preparation
Make filling:
Step 1
Beat marmalade into vanilla ice cream in a bowl with 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 a long match or kitchen torch. Spoon flaming liqueur evenly over meringue (flaming liqueur will brown meringue a little more). Remove eggshell and serve baked Alaska immediately.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
29 Stunning Meringue Recipes
Like peppermint meringue cookies, pies with billowing torched toppings, and the poofiest skillet pancake.37 Birthday Cake Recipes to Make All Your Wishes Come True
Gifts are nice and all, but nothing beats homemade birthday cake.53 Memorial Day Desserts for a Sweet Start to Summer
Homemade cherry-lime floats, fancified dirt cake, and fruit pies galore.37 Mother’s Day Cakes That’ll Make Mama Swoon
Layers of chocolate, frills of coconut, tangy lemon-glazed and rhubarb-studded: You’ve hit the cake motherlode.53 Creative Ways to Use Leftover Egg Whites
Extra egg whites? Use them in twirly meringues, frothy cocktails, and the fluffiest coconut cake.53 Valentine’s Day Desserts for Love at First Bite
These Cupid-approved desserts are sure to make your sweetheart swoon. More importantly, you’ll like them, too.79 Christmas Desserts Full of Merriment (and Buttercream)
Let these cakes, puddings, pies, and tarts put the joy into your Christmas festivities.Here's Why I Make All My Ice Cream Sandwiches With These British Cookies
Bye-bye, rock-solid chocolate chip cookies.13 Ice Cream Cake Recipes You Can Absolutely Make at Home
These ice cream cake recipes are the secret to ice cream cakes that taste way better than the store-bought kind.
