Baked Alaska

It is documented that in 1867 Charles Ranhofer, the French chef at the famous Delmonico's restaurant in New York, created a new cake to celebrate the United States purchase of Alaska from the Russians. Baked Alaska is truly magical as ice cream is ‘cooked’ in the roasting oven, of course it is the meringue layer that acts as insulation – but what a clever idea and delicious too.

 

Ingredients
Serves 6-8

  • 1 Swiss roll
  • 3-4 tbsp brandy or suitable liqueur
  • 225g (8oz) blueberries or raspberries, fresh or frozen
  • 1 tbsp icing sugar
  • 4 egg whites
  • 225g (8oz) caster sugar
  • 1 carton of good quality vanilla ice cream

Decoration:

  • 6-8 blueberries or raspberries

 

Method

Cut the Swiss roll into slices and lay in the base of an ovenproof shallow dish tomake a sponge base.Moisten with the brandy.Gently heat the blueberries – reserve 6 or 8 for the decoration - with the icing sugar until the juices run. Sprinkle over the base and allow to cool.

Make up the meringue by whisking the egg whites until stiff then whisk in the caster sugar a teaspoon at a time. Place the ice cream on the base and cover with a thick layer of meringue.

2, 3 and 4 oven AGA: Place the dish on the grid shelf on the floor of the roasting oven for about 4-5 minutes until lightly golden. Serve at once, decorated with the fruit.

Conventional cooking: Colour the meringue in a hot oven 220ºC (425ºF), fan oven 200ºC, Gas Mark 7 for about 4-5 minutes until lightly golden.

Make your own Swiss roll, which I think has a better texture.

  • 3 large eggs
  • 85g (3oz) caster sugar
  • 85g (3oz) plain flour
  • A little caster sugar

Filling:

  • Half a jar of damson jam

Line a Swiss roll tin with baking parchment or Bake-O-Glide.

Method

Whisk the eggs and sugar together until very thick and creamy. Fold in the flour. Pour into the prepared tin. Lightly level the surface.


2, 3 and 4 oven AGA: Place on the grid shelf on the floor of the roasting oven and cook for about 6-8 minutes, until set.


Remove the tin from the oven and turn the sponge onto a piece of greaseproof sprinkled with a little caster sugar. Spread with warmed jam. Make a nick along the long edge of the sponge, about 1cm (½ inch) from the edge and roll up from the long side.

Cool on a wire rack.


Tip: The meringue covered dish can be placed in the freezer until ready to brown in the AGA.

 
 

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