Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (90g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 quart (946ml) high-quality ice cream, softened slightly
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) water
  • 1 teaspoon vanilla extract
  • 2 tablespoons high-proof rum or brandy (optional)

Instructions:

  1. Bake the Sponge Cake: Cream butter and sugar, add eggs and vanilla, then dry ingredients. Bake until golden and springy. Cool completely.
  2. Prepare the Ice Cream Dome: Soften the ice cream slightly, press into a bowl lined with plastic wrap, and freeze solid (at least 1 hour).
  3. Assemble the Alaska: Place the cake on a baking sheet lined with parchment. Unmould the ice cream dome onto the cake. Freeze for at least 30 minutes to harden again.
  4. Make the Meringue: Combine sugar and water; cook until it reaches the soft-ball stage (235-240°F / 113-116°C). Whisk egg whites and cream of tartar to stiff peaks. Slowly pour the hot sugar syrup into the egg whites, beating constantly until glossy and cool.
  5. Enrobe in Meringue: Spread the meringue evenly over the ice cream and cake, ensuring no gaps (crucial!). Create decorative swirls with an offset spatula.
  6. Torch or Broil: Torch the meringue until golden brown and toasted, or broil briefly, watching very carefully to prevent burning.
  7. Flambé (Optional): Warm the rum or brandy, pour over the meringue, and ignite (be careful!).
  8. Serve Immediately: Present your masterpiece and enjoy the spectacle!