Baked Alaska!

sponge cake

🥗Healthier: angel food cake

💰Cheaper: pound cake

Angel food cake is lower in fat and calories.

ice cream

🥗Healthier: sorbet

💰Cheaper: frozen yogurt

Sorbet is dairy-free and lighter.

meringue

🥗Healthier: aquafaba meringue

💰Cheaper: store-bought meringue

Aquafaba is a vegan alternative made from chickpea water.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a zero-calorie sweetener.

Cover the hemispherical cake-making domes with plastic wrap to make removal easier.

Pack the domes with strawberry ice cream, pressing down to form a dome shape.

Leave a little space below the rim of the bowl and place in the freezer until rock hard.

Cut slices of pound cake about half an inch thick for the base.

Arrange the pound cake slices side by side and cut into a five-inch round shape.

Place the round cake base on a small plate lined with parchment paper.

Remove the ice cream dome from the freezer and plastic wrap, then place it on top of the cake base.

Cover the assembled cake with plastic wrap and return to the freezer.

Wipe the mixing bowl with white vinegar to ensure it is clean and free of fat.

In the clean bowl, add 4 egg whites, 1/4 teaspoon cream of tartar, and a pinch of salt.

Start mixing the egg whites on low speed until frothy, then gradually increase the speed.

Slowly drizzle in 1/3 cup sugar while mixing until stiff peaks form and the meringue is glossy.

Add a splash of vanilla extract to the meringue and mix briefly to combine.

Transfer the meringue to a large piping bag fitted with an 846 tip.

Remove the assembled cake from the freezer and pipe the meringue over the ice cream dome, covering it completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens