Individual Baked Alaska

Total Time:
3 hr 47 min
45 min
2 hr
1 hr 2 min

6 servings

  • 1 loaf Classic Pound Cake, recipe follows*
  • 1/2 gallon vanilla ice cream
  • Meringue:
  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 ounces sugar
  • *Storebought pound cake can be used
  • Slice the pound cake loaf into 1/2-inch slices. With a 3-inch round cookie cutter, cut pound cake into 6 individual portions and place on a cookie sheet.

  • Place a large scoop of vanilla ice cream on top of each round cake. Freeze cake and ice cream until very hard, at least 1 hour.

  • While the ice cream freezes, make your meringue:

  • Preheat the oven to broil and place a rack 8 inches from the top of the oven.

  • In an electric mixer with the whip attachment, on medium speed, beat together the egg whites and cream of tartar to soft peaks. Continue to beat and add the sugar, 1 tablespoon at a time. Whip until meringue has reached stiff peaks. Place meringue in a pastry bag fitted with a large star tip.

  • Remove the ice cream from the freezer. Quickly pipe the meringue evenly over the ice cream, covering completely.

  • Place in the broiler and broil just until tops are browned, about 2 minutes. Remove from the oven and serve immediately.

Classic Pound Cake:
  • Melted butter, for brushing loaf pans

  • 1 pound unsalted butter

  • 1 tablespoon vanilla extract

  • 1 pound sugar

  • 1 pound eggs, about 8 large

  • 1 pound cake flour

  • 1/4 teaspoon salt

  • Preheat oven to 350 degrees F.

  • Brush the inside of 2 loaf pans (9 by 5 by 3-inch) with melted butter. Line the bottoms of the pans with parchment paper and brush again with butter. Reserve.

  • Using a mixer fitted with the whip attachment, beat the butter and vanilla extract until creamy, about 5 minutes. Add the sugar, 1/4 cup at a time and continue to beat until light and fluffy, about 10 to 12 minutes.

  • Add the eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one. Lower the speed to stir and add the flour and salt. Mix until well blended.

  • Pour half of the batter into each prepared loaf pan. Bake the cakes for about 1 hour, until the top is golden brown and a bamboo skewer inserted in the center comes out clean. Transfer pans to a rack and cool for 10 minutes. Then, remove cakes from the pan and allow to cool further on the rack. Serve slightly warm or use as needed.

  • Yield: 2 (9 by 5 by 3-inch) loaves

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    Recipe courtesy of Robert Irvine