Cherry Ripple Baked Alaska Cake

Make sure the ice cream is only just softened when rippling through the cherries, to avoid it leaking down the sides of the cake.

Hands-on time 1hr, plus cooling, (overnight) freezing and softening. Cooking time about 50min.

Serves 18 FOR THE CAKES  250g unsalted butter, softened, plus extra to grease

 200g dark brown soft sugar  100g cocoa powder, sifted  2tsp vanilla bean paste  250g caster sugar

 4 large eggs

 400g plain flour

 1tsp baking powder

 1tsp bicarbonate of soda FOR THE CHERRY ICE CREAM LAYER  300g fresh cherries, pitted

 50g caster sugar

 1 litre good-quality vanilla ice cream (avoid soft serve), see GH TIP

FOR THE MERINGUE  4 large egg whites  200g caster sugar  1tsp cornflour

1 Preheat oven to 180°C (160°C fan) mark 4 and grease and line 2 x 20.5cm round springform tins. For the cakes, in a medium bowl, whisk the brown sugar, cocoa powder and vanilla bean paste with 300ml just-boiled water, until smooth. Set aside to cool slightly.

2 Using a freestanding mixer or handheld electric whisk and large bowl, beat the butter and caster sugar until pale and fluffy. Gradually beat in the eggs. If the mixture looks as if it might curdle, beat in 1tbsp of the flour. Sift in (remaining) flour, the baking powder and bicarbonate of soda and beat again until just combined, then beat in the cooled cocoa mixture.

3 Divide batter evenly between the tins and smooth to level. Bake for 45min, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tins.

4 Meanwhile, for the cherry ice cream layer, in a medium pan, heat the cherries, sugar and 1tbsp water over low heat, stirring until the sugar dissolves. Increase the heat to medium and bubble for 10min, or until the liquid around the cherries is syrupy. Set aside to cool completely.

5 Remove ice cream from the freezer to soften slightly at room temperature. Next, remove the cooled cakes from the tins. Clean and dry the tins and line both with a double layer of clingfilm, leaving excess hanging over the sides. Slice the sponges in 1/2 horizontally. Scoop the slightly softened ice cream into a bowl and ripple through the cooled cherry compote.

6 Put a sponge layer (cut-side up) in the base of the first tin and spread over 1/3 of the rippled ice cream. Top with another layer of sponge (cut-side down) and spread over 1/2 the remaining rippled ice cream. Repeat layering once more in the second tin, sandwiching the remaining rippled ice cream between 2 sponges. Wrap the tins individually in clingfilm and freeze for at least

5hr, ideally overnight, until the ice cream is solid.

7 To serve, preheat oven to 220°C (200°C fan) mark 7 and place a rack on the bottom shelf (with nothing above it). Line a large baking tray with baking parchment. For the meringue, using a handheld electric whisk beat the egg whites until they hold stiff peaks. Gradually beat in the sugar, whisking back to stiff peaks after each addition. The meringue should be thick and glossy. Briefly beat in the cornflour.

8 Remove the frozen cakes from their tins and peel off the clingfilm. Put the ice cream-topped cake on the lined baking tray and press the second cake on top. Spread the meringue over the top and sides of the whole cake, swirling it into peaks. Make sure there are no gaps in the meringue and that it touches the baking tray all around the base.

9 Bake for 4-5min, or until lightly browned all over. Transfer to a cake stand or serving plate and leave to soften for 10-15min before slicing and serving.

PER SERVING 474cals, 8g protein, 20g fat (12g saturates), 65g carbs (47g total sugars), 2g fibre

GET AHEAD Prepare to end of step 6 up to a week ahead. Keep frozen. Complete recipe to serve. n