Salted Caramel Baked Alaska

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

   Tip: Line a baking sheet with parchment paper.

2. 2

   Prepare the caramel sauce by combining the heavy cream, granulated sugar, and unsalted butter in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.

   Tip: Stir occasionally to prevent burning.

3. 3

   In a separate bowl, whisk together the flour, baking powder, and salt. Add the vanilla extract and mix until combined.

   Tip: Sift the dry ingredients to ensure even distribution.

4. 4

   Add the dry ingredients to the caramel sauce and stir until a smooth batter forms.

   Tip: Don't overmix, or the cake will become tough.

5. 5

   Pour the batter into a 20cm (8 inch) round cake pan and smooth the top.

   Tip: Make sure the batter is evenly distributed.

6. 6

   Bake the cake for 15 minutes, then remove from the oven and let cool for 5 minutes.

   Tip: Don't open the oven door during this time, or the cake will collapse.

7. 7

   Place the cake on a baking sheet lined with parchment paper and top with a scoop of strawberry ice cream.

   Tip: Make sure the ice cream is evenly distributed.

8. 8

   Spread a layer of meringue over the ice cream, making sure to seal the edges of the meringue to the cake.

   Tip: Use a kitchen torch to brown the meringue, if desired.

9. 9

   Sprinkle the flaky sea salt over the meringue and place the Baked Alaska under the broiler for 1-2 minutes, or until the meringue is golden brown.

   Tip: Keep an eye on the meringue, as it can burn quickly.

10. 10

    Remove from the oven and let cool for 5 minutes before serving.

    Tip: Serve immediately, as the ice cream will start to melt quickly.