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Perfect Vintage Baked Alaska Recipe with Easy Homemade Raspberry Sauce

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A nostalgic yet fresh dessert featuring layers of fluffy meringue, cold vanilla ice cream, and sponge cake, paired with a bright, tangy homemade raspberry sauce. This approachable vintage recipe is quick, easy, and perfect for special occasions.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 3 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • Pinch of salt
  • 1 quart (950ml) vanilla ice cream, slightly softened
  • 4 large egg whites, room temperature
  • ¾ cup (150g) granulated sugar
  • 1 tsp lemon juice
  • Pinch of cream of tartar (optional)
  • 2 cups (300g) fresh or frozen raspberries
  • ⅓ cup (65g) granulated sugar
  • 1 tbsp fresh lemon juice
  • ¼ cup (60ml) water

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) cake pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate large bowl, beat eggs and ¾ cup sugar with an electric mixer until pale and fluffy (about 5 minutes). Stir in vanilla extract.
  4. Gently fold in dry ingredients using a spatula, being careful not to deflate the batter.
  5. Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
  6. While cake bakes, combine raspberries, ⅓ cup sugar, lemon juice, and water in a saucepan over medium heat.
  7. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until raspberries break down and sauce thickens slightly.
  8. Remove from heat and strain through a fine sieve to remove seeds. Set aside to cool.
  9. Once cake is cooled, place it on a baking sheet. Scoop softened vanilla ice cream onto cake, shaping into a dome about 6 inches (15cm) wide.
  10. Freeze until firm, about 30 minutes to 1 hour.
  11. In a clean, dry bowl, beat egg whites with lemon juice and cream of tartar until soft peaks form.
  12. Gradually add ¾ cup sugar, continuing to beat until stiff, glossy peaks form and sugar feels dissolved (about 7-10 minutes).
  13. Remove cake and ice cream dome from freezer. Quickly spread meringue all over, sealing ice cream and cake completely.
  14. Use back of spoon or spatula to create decorative swirls and peaks on surface.
  15. Place baking sheet in preheated oven at 500°F (260°C) or use broiler for 3-5 minutes until meringue is golden brown but not burnt.
  16. Remove from oven and let sit for 1-2 minutes.
  17. Slice and drizzle with raspberry sauce. Serve immediately.

Notes

Use room temperature eggs for better meringue volume and stability. Work quickly when spreading meringue to prevent ice cream melting. A kitchen torch can be used instead of broiler to toast meringue evenly. For gluten-free, substitute almond flour. For dairy-free, use coconut or cashew-based ice cream and aquafaba for meringue.

Nutrition

Keywords: Baked Alaska, vintage dessert, raspberry sauce, meringue, sponge cake, ice cream dessert, easy dessert, special occasion dessert

Find it online: https://tempotaste.com/perfect-vintage-baked-alaska-recipe-with-easy-homemade-raspberry-sauce/