Why You’ll Love This Baked Alaska Recipe
If you’ve ever craved a dessert that’s both impressive and delicious, you’ll absolutely love this Baked Alaska recipe.
It’s a showstopper that combines layers of soft cake, creamy frozen yogurt, and fluffy meringue. The contrast of warm and cold, combined with that beautiful toasted meringue finish, makes every bite a delight.
You won’t just wow your guests; you’ll also savor the unique blend of flavors—sweet raspberry jam pairs perfectly with the rich yogurt.
Plus, it’s surprisingly straightforward to make! Trust me, once you try it, this dessert will become a favorite for every special occasion.
Ingredients of Baked Alaska
When it comes to whipping up a show-stopping dessert, Baked Alaska has got to be on your list. This delightful treat is a fun combination of cake, frozen yogurt, and meringue that will impress everyone at your gathering.
Just imagine the fluffy meringue getting that perfect golden brown while hiding a luscious layer of creamy frozen yogurt underneath. Sounds fancy, right? But don’t worry; it’s not as complicated as it seems. Let’s break down what you’ll need to make this delicious masterpiece.
Here’s what you’ll need to gather before you plunge into the kitchen:
- 1/2 cup sifted cake flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 egg yolks
- 1/2 cup sugar (plus 1/4 cup for the meringue)
- 2 tablespoons water (plus 3 tablespoons for the sugar syrup)
- 1 teaspoon vanilla extract
- 3 egg whites (for the batter)
- Vegetable oil cooking spray
- 3 tablespoons seedless raspberry jam
- 1/2 gallon raspberry-vanilla swirl frozen yogurt
- 4 egg whites (for the meringue)
- 1/2 teaspoon cream of tartar
- 1/3 cup sugar (for the meringue)
- Raspberries, for garnish
- Mint leaf, for garnish
Now, a quick heads-up about those ingredients. If you’re not a fan of raspberry, you can easily swap out the jam and yogurt flavors for something else you love—like chocolate or strawberry.
Just keep in mind that the flavors need to complement each other, so think about what’ll pair well with the meringue. Oh, and if you’re worried about egg whites, don’t stress! Just make sure they’re at room temperature for the best results when whipping them into those fluffy peaks.
And, if you find yourself with extra egg yolks, you could always make a custard or pudding. Waste not, want not, right? Happy baking!
How to Make Baked Alaska
Alright, let’s plunge into making this stunning Baked Alaska. First things first, you’ll want to preheat your oven to 350 degrees. You know the drill—let’s get that oven nice and toasty while we whip up our cake.
In a bowl, combine 1/2 cup sifted cake flour, 1/2 teaspoon baking powder, and 1/8 teaspoon salt. Give it a good stir and set it aside like an anxious friend waiting for their turn to speak.
Now, grab a large mixing bowl and beat 2 egg yolks at high speed for about 2 minutes. As they start to fluff up, gradually sprinkle in 1/2 cup sugar. Keep beating until the mixture is thick and pale—this should take about 2 minutes. Then, add in 2 tablespoons of water and 1 teaspoon of vanilla extract, mixing at a lower speed. It’s almost like a mini science experiment, right?
Next, fold in that flour mixture we set aside earlier, blending it well until it’s all combined.
In another bowl, it’s time to tackle the egg whites. Beat 3 egg whites at high speed until they’re foamy. Gradually add 1/4 cup of sugar, one tablespoon at a time, until you see those beautiful stiff peaks forming. It’s like magic.
Gently stir in a quarter of this egg white mixture into your batter, and then, carefully fold in the rest. Pour this lovely batter into an 8-inch square baking pan that you’ve coated with vegetable oil cooking spray. Bake it for about 20 minutes or until it springs back when touched lightly in the center. After that, let it cool for about 5 minutes, then turn it out onto a wire rack to cool completely.
Once your cake is cool, flip it onto an ovenproof platter, jam it up with 3 tablespoons of seedless raspberry jam, and then slice up 1/2 gallon of raspberry-vanilla swirl frozen yogurt into 1-inch thick slices. Place those slices over the jam and pop it in the freezer to chill for at least 15 minutes.
While that’s chilling, let’s whip up the meringue! In another bowl, beat 4 egg whites with 1/2 teaspoon of cream of tartar until you get those stiff peaks again—such a satisfying sight.
Meanwhile, combine 1/3 cup sugar and 3 tablespoons of water in a saucepan, bringing it to a boil and cooking until it reaches a candy thermometer temperature of 238 degrees. Carefully pour this hot syrup over the egg whites while beating at high speed.
Spread that fluffy meringue over your frozen yogurt and cake, covering every nook and cranny. Finally, pop it under your broiler for just 2 minutes at 500 degrees, keeping a close eye to achieve that golden brown perfection.
And there you have it—a Baked Alaska that’s sure to wow your friends and family. Just remember to take a moment to appreciate your handiwork before indulging. Who knew you could be a dessert magician?
Baked Alaska Substitutions & Variations
While Baked Alaska is a classic dessert, there’s plenty of room for creativity with substitutions and variations to suit your taste.
For the cake base, you could swap out the traditional sponge for chocolate cake or even a cookie crust for a unique twist.
If you’re not a raspberry fan, try using a different flavor of frozen yogurt, like chocolate or mint.
You can also play with the meringue by adding cocoa powder or citrus zest for extra flavor.
Don’t hesitate to experiment with toppings, like fresh fruits or chocolate shavings, to make your Baked Alaska truly one-of-a-kind!
What to Serve with Baked Alaska
To elevate your Baked Alaska experience, consider pairing it with complementary flavors and textures that enhance its rich, creamy profile.
Fresh berries, like blueberries or strawberries, add a burst of tartness that beautifully contrasts the sweetness. A drizzle of warm chocolate or raspberry sauce can also enhance the dessert’s indulgence.
For a revitalizing touch, serve it alongside a scoop of lemon sorbet—its citrus notes will cleanse the palate.
Finally, don’t forget a dollop of whipped cream or a mint leaf for garnish; they not only look stunning but also add a delightful freshness that rounds out the dish perfectly.
Additional Tips & Notes
When preparing Baked Alaska, it’s important to pay attention to the timing and temperature to guarantee the best results.
Make sure your ingredients are at room temperature, as this helps with the mixing process. I recommend using a good-quality frozen yogurt; it makes a noticeable difference in flavor.
Don’t rush the meringue stage; beating the egg whites until stiff peaks form is essential. If you want a toasted meringue appearance, keep a close eye while it bakes, as it can brown quickly.
Finally, serve it immediately after baking for that delightful contrast of warm meringue and cold frozen yogurt!