Getty Images

Baked Alaska

Name: Baked Alaska
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 8 - 10 serving(s)
Ingredients: 1 large sponge flan case, 25.5cm (10in) diameter; 5 tbsp. orange juice; 7 level tbsp apricot jam, beaten; 1 1/2 L pack vanilla ice cream; 6 large egg whites; Pinch cream of tartar; 275 g (10oz) caster sugar

This Baked Alaska recipe is a classic dessert and a dinner party showstopper.

By The GH Kitchen TeamUpdated: 09 August 2021

Jump to recipe

Preparation Notes: plus 1 1⁄2hr freezing

Advertisement - Continue Reading Below

Yields:

8 - 10 serving(s)

Prep Time:

30 mins

Cook Time:

4 mins

Total Time:

34 mins

Cal/Serv:

265

Ingredients

1 large sponge flan case, 25.5cm (10in) diameter
5 Tbsp. orange juice
7 level tbsp apricot jam, beaten
1 1/2 l pack vanilla ice cream
6 large egg whites
Pinch cream of tartar
275 g (10oz) caster sugar

Directions

1. Step 1
  Put the flan case on an ovenproof plate. Spoon the orange juice over the sponge and then spread with jam. Scoop the ice cream on top and put in the freezer for at least 30min.
2. Step 2
  In a large bowl, whisk the whites until stiff, then beat in the cream of tartar and a pinch of salt. With a large spoon fold in the caster sugar, a tablespoon at a time, then whisk at high speed into a thick and shiny meringue. Spoon over the ice cream, making sure itʼs completely covered and the meringue seals the sponge case edge. Return to the freezer for at least 1hr or overnight.
3. Step 3
  Bake at 230°C (450°F) mark 8 for 3-4min or until tinged golden brown. Serve immediately. If the Baked Alaska has been in the freezer overnight, bake and leave for 15min before serving.

Per Serving:

Calories: 265

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time