Special equipment:
8in (20cm) square cake pan
sugar thermometer (optional)
food processor with blade attachment

Ingredients:
4 tbsp unsalted butter, plus extra for greasing
3⁄4 cup all-purpose flour, plus extra for dusting
pinch of salt
4 eggs, at room temperature
2⁄3 cup sugar
1 tsp pure vanilla extract

For the filling:
10oz (300g) strawberries
2–3 tbsp confectioner’s sugar, to taste
3 pints (1.5 liters) vanilla ice cream

For the meringue:
2 cups sugar, plus more for sprinkling
9 egg whites, at room temperature

Method:
1 Preheat the oven to 350°F (180°C). Grease the pan and sprinkle in 2 tablespoons flour. Turn the pan to coat the bottom and sides, then turn the pan upside down and tap to remove excess flour.

2 Sift the flour with the salt. Melt the butter in a small saucepan, and let cool.

3 Beat the eggs with an electric mixer for a few seconds. Add the sugar and beat at high speed for 5 minutes, or until the mixture is pale and thick. Beat in the vanilla extract.

4 Gently fold in the flour in stages, sifted over the egg mixture. Fold in the cooled, melted butter.

5 Pour the cake mix into the pan. Bake in the oven for 30–40 minutes. Run a knife around the edge, and turn it out onto a wire rack. Peel off the paper and let cool.

6 Purée the strawberries in a food processor, then pour into a bowl. Stir in the confectioner’s sugar. For the meringue, heat the sugar with 9fl oz (250ml) water in a pan, until dissolved.

7 Boil until it reaches the hard ball stage. To test, remove the pan from the heat, take a teaspoon of syrup and let it cool for a few seconds, then take the syrup between finger and thumb: it should form a ball. Alternatively, check if it registers 248°F (120°C) on a sugar thermometer.

8 Beat the egg whites until stiff peaks form. Pour in the hot syrup, beating constantly for 5 minutes, until the meringue is cool and stiff.

9 Butter a heatproof serving plate. Remove the ice cream from the freezer, and leave until soft enough to scoop. When the cake is cooled, use a serrated knife to cut the cake horizontally in 2 layers.

10 Use one layer for the base and the other layer to make cake crumbs by pulsing it in a food processor.

11 Transfer the crumbs to a bowl and add 9fl oz (250ml) of the coulis. Blend to mix. Spread the remaining coulis over the cake.

12 Scoop the ice cream into balls, and place them in a layer on the cake. Scoop and arrange a second layer of ice-cream balls. Smooth the ice cream layers. Cover the top of the ice cream layer with the prepared strawberry cake crumbs.

13 Using a metal spoon, spoon the meringue on top. Work quickly, as the ice cream must stay as firm as possible at this point before baking.

14 Spread the meringue over the top and sides to cover completely, and seal it to the serving plate to insulate the ice cream. Keep in the freezer for up to 2 hours. When ready to bake, preheat the oven to 425°F (220°C).

15 Take the dessert from the freezer, sprinkle with sugar, and let stand for 1 minute. Bake for just 3–5 minutes, until lightly browned. Serve at once.

BAKER’S TIP:
Baking a dessert filled with ice cream may seem like a foolish idea, but there are a few things you can do to ensure success. Make sure your cake base is thick enough, and that the ice cream is completely sealed in by the meringue, as these things will help to insulate the ice cream from the oven’s heat

Baked Alaska Recipe