VANILLA & CARAMEL BAKED ALASKA Vanilla & Caramel Baked Alaska

Photography: Tango | Food Styling Nataly Simard | Prop Styling: Caroline Simon

Meringue-covered caramel chip ice cream and almond sponge cake? Don’t mind if we do! This scrumptious work of art is perfect for serving up at your holiday feast.

  • Prep time 2 hours
  • Total time 7 hours
  • Portion size 12 servings
  • Credits : Canadian Living Magazine


Almond Sponge Cake:
Caramel Chip Ice Cream:


Almond Sponge Cake Preheat oven to 350°F. Grease 8-inch round cake pan and line bottom with parchment paper. In bowl, whisk together flour, almonds and 1/4 cup of the sugar. Set aside.

In large bowl, using electric mixer on medium speed, beat eggs with remaining sugar until sugar has dissolved, 1 to 2 minutes. Increase speed to medium-high and beat until mixture triples in volume and forms ribbon when whisk is raised, about 5 minutes. Using spatula, fold in reserved dry ingredients in three batches. In small bowl, combine butter and one-quarter of the batter. Gently fold into remaining batter. Pour into prepared cake pan; smooth top.

Bake until cake tester inserted in centre of cake comes out clean, 25 to 30 minutes. Let cool in pan on rack for 10 minutes. Run knife along edge of pan to loosen cake. Invert directly onto wire rack. Carefully remove parchment paper and let cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or frozen for up to 2 weeks.)

Caramel Chip Ice Cream Meanwhile, line baking sheet with parchment paper. In small, heavy-bottomed saucepan, combine sugar, butter, 2 tbsp water, corn syrup and salt. Heat over medium heat, stirring with a wooden spoon, until butter is melted and sugar is dissolved, 2 to 3 minutes. Bring to boil and cook, without stirring, but brushing down side of pan with pastry brush dipped in cold water, until caramel is golden, or instant read thermometer reads 300°F, 12 to 15 minutes. Immediately pour caramel onto prepared baking sheet and using buttered metal spatula, spread in thin layer. Let rest for 15 minutes. Using small mallet or tip of knife, break caramel into small pieces. In large bowl, gently combine caramel chips with softened vanilla ice cream.

Moisten inside of 8-inch diameter 8-cup metal bowl and line with double layer of plastic wrap, leaving overhang around edge. Transfer ice cream to bowl and smooth top. Cover with plastic wrap and freeze for 4 hours. (Make-ahead: Can be frozen overnight.)

Assembly Place sponge cake in centre of ovenproof plate or round pizza pan. Immerse bowl of Caramel Chip Ice  Cream in lukewarm water for 15 seconds. Remove plastic wrap from top of ice cream and invert onto Almond Sponge Cake (if necessary, trim cake to size of ice cream dome). Remove bowl and plastic wrap from ice cream. Freeze until ice cream is firm, about 1 hour. (Make-ahead: Can be wrapped in plastic wrap and foil and frozen for up to 2 weeks.)

Meringue Preheat oven to 500°F. In large clean bowl, using electric mixer on medium speed, beat egg whites with cream of tartar until stiff peaks form. Beat in sugar, 2 tbsp at a time, until stiff, shiny peaks form. Using spatula, spread meringue all over assembled cake and ice cream, starting at the bottom and making sure to cover dome completely. (Make-ahead: Can be frozen for up to 24 hours.)

Transfer cake and plate to baking sheet. Bake in centre of oven until meringue is lightly browned and no longer sticky, 3 to 5 minutes. Serve immediately.



If you have a culinary torch, omit the last step and brown the meringue using the torch.



 NUT-FREE BAKED ALASKA  Replace ground almonds with 3 tbsp all-purpose flour for a nut-free version of this cake.

Nutritional facts Per serving: about

  • Iron 0.5 mg
  • Fibre 1 g
  • Sodium 155 mg
  • Sugars 52 g
  • Protein 7 g
  • Calories 405
  • Total fat 17 g
  • Cholesterol 100 mg
  • Saturated fat 10 g
  • Total carbohydrate 56 g
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Baking & Desserts

Vanilla & Caramel Baked Alaska