Baked Alaska is a classic dessert that originated in the United States in the late 19th century. This decadent dessert consists of a layer of sponge cake topped with ice cream and covered with a layer of meringue. The dessert is then briefly baked in the oven, which gives it a lightly browned and crispy exterior, while the ice cream inside remains frozen. Here's a detailed recipe for Baked Alaska that takes into consideration calorie intake, allergy concerns, spicy level, and healthy alternatives. Additionally, we'll provide links to the kitchen equipment and ingredients that can be purchased on Amazon for convenience. Ingredients:
1 pint of your favorite ice cream (we recommend vanilla or chocolate)
1 9-inch sponge cake (store-bought or homemade)
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Pinch of salt
1/2 teaspoon vanilla extract
Preheat the oven to 450°F.
Using a sharp knife, cut the sponge cake into a circular shape that fits the size of your ice cream pint. Place the sponge cake circle on a baking sheet lined with parchment paper.
Scoop the ice cream onto the sponge cake, and use a spatula to smooth it into an even layer. Place the baking sheet in the freezer for at least 30 minutes to firm up the ice cream.
In a large bowl, beat the egg whites with an electric mixer until they become foamy. Add cream of tartar and a pinch of salt, and continue beating until soft peaks form.
Gradually add the sugar to the egg whites, one tablespoon at a time, while continuing to beat on high speed. Beat until stiff peaks form and the meringue is glossy.
Remove the baking sheet with the ice cream and sponge cake from the freezer. Use a spatula to spread the meringue over the entire surface of the ice cream, making sure to completely cover the ice cream and sponge cake.
Place the baking sheet in the preheated oven and bake for 3-5 minutes, or until the meringue is lightly browned.
Remove from the oven and let it cool for a few minutes before serving. Serve immediately and enjoy!
Calories: The calorie count for this dessert will vary depending on the brand and flavor of ice cream used, as well as the recipe for the sponge cake. As a general estimate, one serving of Baked Alaska (1/8th of the recipe) contains approximately 250-300 calories.
Allergy Concerns: This recipe contains eggs and dairy, which may be allergens for some people. Be sure to check with your guests before serving to ensure that they do not have any allergies.
Spicy Level: This dessert is not spicy.
Healthy Alternatives: For a healthier version of this recipe, you can use low-fat or dairy-free ice cream, and a whole-grain or gluten-free sponge cake. You can also reduce the amount of sugar used in the meringue or substitute with a natural sweetener like honey or maple syrup.
Kitchen Equipment: To make this recipe, you'll need a baking sheet, an electric mixer, and a spatula. Here are the links to some of the items available on Amazon:.
Baking Sheet: https://www.amazon.com/dp/B0026RHI3M
Electric Mixer: https://www.amazon.com/dp/B07SBVYB1Z
Spatula: https://www.amazon.com/dp/B08BJ8MSKN In addition to the basic kitchen equipment, you may also need a few optional items to make the process of making Baked Alaska easier. These include an ice cream scoop, a serrated knife for cutting the sponge cake, and a kitchen torch for browning the meringue. Here are the links to some of these optional items on Amazon:
Ice Cream Scoop: https://www.amazon.com/dp/B0000VLRAK
Serrated Knife: https://www.amazon.com/dp/B08LQTKZY8
Kitchen Torch: https://www.amazon.com/dp/B08CZGW8WZ
It's important to note that using a kitchen torch to brown the meringue is an optional step. If you don't have a kitchen torch, you can still achieve a similar effect by baking the Baked Alaska for an additional 1-2 minutes until the meringue is lightly browned.
Overall, Baked Alaska is a delicious and impressive dessert that is sure to impress your guests. With this detailed recipe, you can make a classic dessert that is both beautiful and delicious, while also considering factors like calorie intake, allergy concerns, and healthy alternatives.