Baked Alaska for Two for #OurFamilyTable

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This week we're sharing Vintage Recipes with you! Christie from A Kitchen Hoor's Adventures said: "We're looking delicious recipes from the 70's or older! Groovy baby!"

I think Baked Alaska definitely qualifies as "from the 70's or older" - according to a Brief History of Baked Alaska: "To some, it is known as omelette surprise, but to Americans, it’s nothing more than Baked Alaska: slices of sponge cake topped with a ball-shaped mass of ice cream encased in meringue – a patisserie made from egg whites and sugar. The dessert is typically flambéed or baked until browned. French chef Charles Ranhofer from New York icon Delmonico’s Restaurant lays claim to its creation, said to have been served to celebrate the purchase of Alaska in 1867. But glace au four has been making appearances in some form or another since the beginning of the 19th century."

Look at these adorable little Baked Alaskas! I have been curious about this dessert probably since the first time I saw them on the Great British Baking Show. I've never made or had one before, and though (in my opinion) they look pretty impressive, they're pretty simple but definitely require a little planning and prep time for the various stages.

I was excited to find a scaled down version of this, plus I think miniature desserts are extra cute! The cake makes a nice small sponge, perfect for about 3 or 4 mini Baked Alaskas. I used a 3" round cutter which I thought was the perfect size for an individual treat.

I prepped the cake well in advance, cut the rounds out once it was fully cooled, topped with scoops of raspberry sorbet and froze them on a small plate until I was ready to prep the meringue, top, torch, and eat! 

These are delicious, light, and a fun treat to make and share. I love that you could make different flavors for everyone, using different ice cream scoops, different bases, etc. Everyone can have their very own flavor combination. 

I really enjoyed the cake recipe - it's a super light sponge with a hint of almond. You could easily swap out the flavor extract with really anything else; orange or lemon would be wonderful depending on the ice cream flavor you're using. With a chocolate ice cream just vanilla or almond in the cake is probably perfect. 

Vintage Recipes

• Baked Alaska for Two by Making Miracles
• Calabrese Tuna Antipasto Salad by That Recipe
• Chicken a la King by Palatable Pastime
• Chicken Cordon Bleu by Family Around the Table
• Chicken Divan with Curry Recipe by West Via Midwest
• Classic Glorified Chicken by A Day in the Life on the Farm
• Classic Layered Taco Dip by Blogghetti
• Grandma’s Sea Foam Candy (Divinity)–No Corn Syrup by Art of Natural Living
• One Skillet Pork Chop Dinner by Hezzi-D's Books and Cooks
• Skillet Chicken Pot Pie by A Kitchen Hoor's Adventures
• The Relish Tray by Our Good Life
• The Wedge Salad with Blue Cheese Dressing by Karen's Kitchen Stories

Baked Alaska for Two

Ingredients

2 tablespoons + 1 1/2 teaspoons all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon cornstarch

2 tablespoons + 1 1/2 teaspoons granulated sugar

1 large egg, at room temperature

1 tablespoon + 1 1/2 teaspoons milk

1 1/2 tablespoons unsalted butter

1/4 teaspoon almond extract

For the rest:

3-4 scoops ice cream

3 egg whites

1/3 cup granulated sugar

Directions

1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan generously with baker's spray and set aside.
2. Combine the dry ingredients in a small bowl: flour, baking powder, and cornstarch. Whisk to combine and set aside.
3. In the bowl of a stand mixer, or another small to medium bowl, combine the sugar and egg and whisk on high speed until egg mixture is pale yellow and reaches the consistency of soft whipped cream.
4. Melt the butter in a separate medium bowl in the microwave, then whisk the milk into it. Stir the almond extract into the butter / milk mixture.
5. Fold 1/3 of the flour mixture into the egg mixture carefully. After fully incorporated slowly add in the remaining flour, folding gently until no streaks remain. Lastly, stir in the butter / milk mixture.
6. Pour the batter into the prepared loaf pan and bake 10-12 minutes, until fully set and lightly browned around the edges, and a toothpick inserted into the center comes out clean.
7. Allow to rest 10-15 minutes in the pan before turning out to complete cooling.
8. When cake is fully cooled, use a round cutter about the size of your ice cream scoop (a 3" round cutter works well), cut out 3-4 rounds and set them on a small plate or cookie sheet (be sure you have space cleared in your freezer for the plate or tray).
9. Scoop out 1 scoop of ice cream per cake round, shaping gently to smooth if desired. Place 1 scoop atop each cake round and place in freezer until well set.
10. Proceed with prepping meringue when you're ready to enjoy.
11. Make the meringue by placing the 3 egg whites and 1/3 cup sugar in the bowl of a stand mixer and whipping on high until soft peaks form (make sure to stop at soft peaks).
12. Spoon a generous amount of meringue onto each chilled cake / ice cream combo and use a spoon or fork to make swirls in the meringue.
13. Use a kitchen torch to brown them and then serve immediately!

Recipe adapted from Dessert for Two