1 thin sheet sponge cake, trimmed to extend at least 1/2 inch (1.3 cm) beyond the ice cream brick on all sides
1 two-quart (1.9 L) brick of ice cream, kept frozen solid until use
Instructions
1. Arrange the oven rack in the upper third of the oven. Heat the oven to 425°F (220°C).
2. Make the meringue (Italian or stiff-peak method per Meringue I): beat the whites of 6 eggs with a whisk or electric mixer until stiff peaks form — the meringue should be glossy, hold a firm peak when the beater is lifted, and show no liquid pooling at the bowl's base. Gradually beat in 6 tablespoons (45 g) powdered sugar until fully incorporated and the meringue is dense and smooth.
3. Line a small wooden cutting board (approximately 10 x 14 inches / 25 x 36 cm, or large enough to hold the cake with clearance) with a sheet of plain white parchment paper.
4. Lay the sponge cake flat on the parchment-lined board. Centre the frozen ice cream brick on the cake, confirming the cake extends at least 1/2 inch (1.3 cm) beyond the cream on every side.
5. Working quickly to keep the ice cream cold, mound the meringue over the ice cream and cake, covering every surface completely with no gaps. Smooth with an offset spatula so the meringue coat is even, approximately 1 inch (2.5 cm) thick. A complete, unbroken seal is essential — any exposed ice cream will melt before the meringue browns.
6. Set the board directly on the oven grate (the oven rack). Bake at 425°F (220°C) for 3 to 5 minutes, until the meringue is uniformly golden brown on the peaks and ridges, the surface feels set and dry to a light touch, and no white patches remain. Watch continuously; the meringue can scorch within seconds.
7. Remove immediately from the oven. Slide a thin spatula under the parchment and transfer the Baked Alaska to a chilled ice cream platter, slipping it free of the paper. Serve at once — the dessert holds only a few minutes before the insulating layers lose effectiveness.
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