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Raspberry Baked Alaska

Western.Chefs's picture
  9 inch sponge cake 1 (Round Shaped)
  Canned fruits 20 Ounce, drained, syrup reserved (1 Can, Such As Raspberries)
  Vanilla ice cream 35 1⁄4 Fluid Ounce
  Egg whites 6
  Caster sugar 10 Ounce

Put the sponge cake on a flat ovenproof dish and spoon over just enough fruit syrup to moisten it. Put the ice cream in the centre of the cake and pile the fruit on top. Whisk the egg whites until stiff. Whisk in half the sugar, then fold in the remaining sugar. Pile this meringue mixture on the cake, covering the cake, ice cream and fruit completely, and taking the meringue down to the dish. Bake in a preheated very hot oven (230°C/450°F, Gas Mark 8) for 2 to 3 minutes, or until the outside of the meringue just begins to brown. Serve at once.
Variations: Use fresh crushed fruit, e. g. strawberries, when in season. Or sprinkle 2 to 4 x 15 ml spoons (2 to 4 tablespoons) sherry or rum over the cake before the ice cream is added.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4164 Calories from Fat 1071

% Daily Value*

Total Fat 119 g183.1%

Saturated Fat 72 g359.9%

Trans Fat 0 g

Cholesterol 611.9 mg204%

Sodium 1516.6 mg63.2%

Total Carbohydrates 703 g234.5%

Dietary Fiber 8 g32.2%

Sugars 635.2 g

Protein 64 g127.1%

Vitamin A 92.4% Vitamin C 10.4%

Calcium 145.1% Iron 28.7%

*Based on a 2000 Calorie diet

Raspberry Baked Alaska Recipe