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Baked Alaska

  Sponge cake 1 Large
  Vanilla ice cream 4 Cup (64 tbs)
  Canned peaches 450 Gram
  Egg whites 3
  Powdered sugar 6 Tablespoon

1. Chill the ice-cream thoroughly in a freezer or in the freezer compartment of a refrigerator.
2. Chop the peaches. Keep aside a little of the syrup.
3. Place the cake in a baking dish. Sprinkle a little syrup from the can over the cake. Soak the cake thoroughly.
4. Cover the cake with the fruit.
5. Beat the egg-whites stiffly. Beat in half the powdered sugar gradually and fold in the rest This is a meringue mixture.
6. Cover the fruit with the ice-cream.
7. Cover the ice-cream completely with the meringue mixture.
8. Bake in a very hot oven at 500°F. for 3 to 4 minutes.
Serve immediately.
Variations: Instead of peaches and vanilla ice-cream, you can also use the following combinations:
(a) fresh strawberries and vanilla ice-cream.
(b) fresh mangoes and vanilla ice-cream.
(c) peaches and chocolate ice-cream.
You can further use a combination of two flavours of ice-cream.

Recipe Summary

Difficulty Level: 
Kids, Party

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3170 Calories from Fat 994

% Daily Value*

Total Fat 110 g169.9%

Saturated Fat 66.4 g332%

Trans Fat 0 g

Cholesterol 575.6 mg191.9%

Sodium 1306 mg54.4%

Total Carbohydrates 498 g166.1%

Dietary Fiber 17.4 g69.5%

Sugars 425.7 g

Protein 54 g107.3%

Vitamin A 154.2% Vitamin C 30.6%

Calcium 135.3% Iron 34.6%

*Based on a 2000 Calorie diet

Baked Alaska Recipe