Professional Baker Teaches You How To Make 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.

In a mixer, combine 6 whole eggs and 1 cup of sugar and beat on high speed until more than doubled in volume.

Sift together 1 cup of all-purpose flour and 1/4 teaspoon of salt.

With the mixer on low speed, add the sifted dry ingredients to the egg mixture.

Spoon out a little batter into a mixing bowl and add 2 tablespoons of melted butter and 1 teaspoon of vanilla extract, mixing to combine.

Pour the batter into a 12x7 baking pan, spreading it evenly with an offset spatula.

Preheat the oven to 325°F and bake the sponge cake for about 25 minutes until golden brown.

Check the doneness of the sponge cake by pressing the top; if it springs back, it's done. Set aside to cool.

Prepare the creme glaze by heating 2 cups of 10% cream with the seeds from 1 vanilla bean and 1 tablespoon of dried lavender flowers until fragrant.

In a separate bowl, whisk together 4 egg yolks and 1/3 cup of sugar, then add the heated cream mixture back to the pot and cook until thickened.

Strain out the lavender and chill the custard in the fridge before adding 1 cup of cold whipping cream and 1/4 cup of honey, whisking to combine.

Churn the ice cream base in an ice cream maker for 15 to 30 minutes until frozen.

Line a round bowl (about 2.5 L) with plastic wrap and cut the cooled sponge cake to fit inside.

Loosen the cake from the edges, peel away the parchment, and place a round disc of cake at the bottom, building up the sides with the remaining cake pieces.

Cut the cake into thirds lengthwise and fill any gaps with small triangles of cake to prevent ice cream leakage.

Scoop the honey lavender ice cream into the cake-lined bowl and top with the last piece of cake, then freeze for a few hours to firm up.

Make the French meringue by whisking 3 egg whites and 3/4 cup of sugar over a water bath until the sugar dissolves, then transfer to a mixer and beat on high speed until stiff peaks form, adding a splash of vanilla for flavor.

Remove the cake from the bowl and slather the meringue over the top, creating peaks for presentation.

Optionally, bake the assembled dessert in a preheated oven at 450°F for about 4 minutes or use a butane kitchen torch to brown the meringue evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens