Mini Baked Alaska with Sponge Cake and Ice Cream
From the MolalaCook kitchen · 烘焙手記
Mini Baked Alaska with Sponge Cake and Ice Cream
迷你火焰雪山
A sponge base, a scoop of ice cream and a blanket of toasted meringue make a small Baked Alaska.
▶ Watch the recipe
Before you begin
Assemble it on a chilled base and brown the outside just before serving. The browning is brief and only heats the surface, so start with pasteurised whites.
Method 做法
Freeze the centre
Set the sponge on a serving base, add a scoop of ice cream and return to the freezer until firm. The sponge should be wide enough to support the scoop.
See this stage at 0:26 →
Whip the meringue
Beat pasteurised whites with the lemon juice until foamy, then add sugar gradually and whip until thick and able to hold peaks. Use egg whites labelled suitable for whipping.
Cover the ice cream
Cover the cold ice cream and the edges of its sponge base with meringue, leaving no gaps. Use a spoon to make small ridges and peaks so they colour unevenly and show the texture.
See this stage at 1:39 →
Brown and serve
Use a kitchen torch to colour the meringue lightly, keeping the flame moving. Serve immediately. The original video also shows a rum flambé presentation; the torch-only finish gives the same toasted exterior for home serving.
See this stage at 2:51 →
Watch & bake along
Mini Baked Alaska with Sponge Cake and Ice Cream
✦What should be ready before taking out the ice cream?+
Tools for this recipe
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Ceramic Ramekin Soufflé Cup
Use an ovenproof ceramic ramekin for individual portions. Check the fill level and capacity before baking.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
