Vanilla Baked Alaska

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   In a medium bowl, whisk together flour, sugar, and meringue powder.

   Tip: Use a whisk attachment for a smooth batter.

3. 3

   In a large bowl, using an electric mixer, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.

   Tip: Use room-temperature ingredients for a lighter texture.

4. 4

   Gradually add the dry ingredients to the butter mixture, alternating with heavy cream, beginning and ending with dry ingredients. Beat just until combined.

   Tip: Don't overmix the batter.

5. 5

   Pour the batter into a greased 20cm (8 inch) round cake pan. Bake for 15-18 minutes or until a toothpick inserted comes out clean.

   Tip: Rotate the pan halfway through baking for even cooking.

6. 6

   Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

   Tip: This step is crucial for a stable cake.

7. 7

   Once the cake is completely cool, place it in the freezer for at least 30 minutes to firm up.

   Tip: This will help the ice cream adhere to the cake.

8. 8

   Scoop the vanilla ice cream into a 20cm (8 inch) round cake pan. Place the cake on top of the ice cream.

   Tip: Use a serrated knife to trim the cake edges if needed.

9. 9

   In a small bowl, whisk together granulated sugar and melted butter until well combined.

   Tip: This will create a crunchy meringue topping.

10. 10

    Sprinkle the sugar mixture evenly over the ice cream and cake. Use a kitchen torch to caramelize the meringue, if desired.

    Tip: This step will create a golden-brown color and crunchy texture.