Baked Alaska

Butter Cake Base Ingredients

• 125 g unsalted butter, softened
• 3/4 cup caster sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups self-raising flour
• 1/2 cup milk
• Pinch of salt

Filling Ingredients

• 1–1.5 L vanilla ice cream (firmly frozen) or make your own using the Ice cream bowl attachment. See homemade ice cream recipe here.

Meringue Ingredients

• 4 egg whites
• 1 cup caster sugar
• 1/4 tsp cream of tartar (optional but helpful)
• 1 tsp vanilla extract

Step 1: Make the Butter Cake

1. Preheat oven to 180°C (350°F). Grease and line your cake tin.
2. In your KitchenAid (paddle attachment), cream butter and sugar on medium speed until pale and fluffy about 3–4 minutes on speed 4-6.
3. Add eggs one at a time, mixing well after each. Add vanilla.
4. Reduce speed to 2 and alternate adding flour and milk (start and end with flour).
5. Mix until just combined.
6. Pour into tin and bake for 25–30 minutes or until a skewer comes out clean.
7. Cool completely.

Step 2: Prepare Ice Cream Layer

1. Line a bowl (same diameter as cake) with plastic wrap.
2. Pack softened vanilla ice cream into it, smoothing the top.
3. Freeze until rock solid (at least 4 hours or overnight).
   

Step 3: Assemble (Pre-freeze)

1. Place cake on a baking tray.
2. Working quickly so as not to melt the ice cream, turn the frozen ice cream dome onto the cake.
3. Return the whole thing to the freezer for at least 1–2 hours.

Step 4: Make Meringue

1. In a clean bowl with the wire whisk attached, beat egg whites on medium speed until soft peaks form.
2. Add cream of tartar.
3. Gradually add sugar, 1 tablespoon at a time, while beating on high.
4. Continue until stiff, glossy peaks form. Mix in vanilla.

Step 5: Cover & Cake

1. Remove cake from freezer.
2. Quickly cover the entire dessert with meringue, making sure there are no gaps (this insulates the ice cream).
   
3. Use a spatula to create peaks or swirls, place back in the freezer until ready to serve.
4. When ready to serve, bake at 220°C for 3–5 minutes until golden or use a kitchen torch to brown.
5. Serve immediately