BAKED ALASKA
There’s no denying that baking something with ice cream in the middle is a test of your nerves. But this luscious strawberry and vanilla version is a total showstopper and well worth the effort. SERVES 8
FOR THE SPONGE BASE
● 125g butter, softened, plus extra to grease the tin
● 125g caster sugar
● 2 medium eggs
● 125g self-raising flour FOR THE ICE CREAM FILLING
● 500g strawberry ice cream
● 300g vanilla ice cream FOR THE MERINGUE
● 3 medium egg whites
● ¼tsp cream of tartar
● 175g caster sugar
Heat your oven to 190°C/fan 170°C/ gas 5. Grease the base of 20cm diameter loose-bottomed cake tin and line with baking paper. In a large bowl, beat the butter and sugar with a hand-held electric whisk until pale and fluffy. Beat in the eggs, one at a time. Using a spatula, carefully fold in the flour until evenly combined.
Transfer to the tin and gently smooth the surface. Bake for 20-25 minutes, until the sponge is risen and springs back when lightly pressed in the centre. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
To make the filling, line a
1.2-litre bowl with clingfilm. Beat the strawberry ice cream until soft, then spread evenly over the base and side of the bowl to line it. Cover the ice cream with clingfilm and sit a smaller bowl in the centre to create a hollow. Freeze just long enough for the ice cream to set. Take out the smaller bowl and clingfilm, fill the space with the vanilla ice cream, then return to the freezer.
Heat your oven to 220°C/fan 200°C/gas 7. To make the meringue, whisk the egg whites to stiff peaks with a hand-held electric mixer. Add the cream of tartar and a spoonful of the sugar and whisk again. Continue to whisk in the sugar, a spoonful at a time, until you have a thick, glossy meringue.
Place the sponge in the middle of a baking sheet. Remove the ice cream bombe from the bowl, pulling on the clingfilm to help release it. Turn the ice cream upside down and position on the sponge. Remove the clingfilm. Spread the meringue all over the bombe so it completely covers the ice cream and the sponge base. Bake for 3-4 minutes, until the meringue is just beginning to brown. Slide onto a serving plate and serve immediately.