Centenary Baked Alaskas #Stoves100

Method

Revive this retro dessert by creating individual Baked Alaska, the perfect sweet treat to round off any dinner party.

 

1. Pre-heat the oven to 180°C. Line a 17cm square shallow cake tin with baking paper.           

2. Sift the baking powder and flour into a bowl. Add the butter, 50g of the sugar and the whole egg. Beat until creamy - scrape down the sides of the bowl with a spatula if needed.

3. Pour the mixture into the tin and level the top. Bake for 25 minutes. Cool on a wire rack.

4. Turn the oven up to 220°C. Trim the edges of the cake, then cut into 4 squares. Put them on a baking tray lined with baking paper, leaving a gap between each one.

5. Spread jam over the tops and sprinkle on a few raspberries.

6. Whisk the egg whites until stiff and glossy. Add the rest of the sugar, 1tsp at a time, making sure to whisk in between.

7. Scoop out 4 ice cream balls and place on top of the cake squares. Completely cover the ice cream in meringue, right down to the base of the cake.

8. Bake for 5 minutes or until golden on the outside. Serve straight away.

Ingredients

Prep time: 10 Minutes

Cook time: 25 Minutes

Serves: 5

  • 1/2 level tsp baking powder

  • 50g self-raising flour

  • 50g butter, softened

  • 150g caster sugar

  • 1 egg (large), plus 2 egg whites

  • 8 tsp raspberry jam

  • 125g fresh raspberries

  • 1/2 litre of good quality vanilla ice cream