Description
This 1960s retro baked Alaska recipe combines buttery pound cake, creamy ice cream, and fluffy meringue for an impressive dessert.
Ingredients
6 3-inch rounds pound cake
3 cups vanilla ice cream (6 scoops approximately ½ cup each)
6 egg whites at room temperature
6 tablespoons sugar
Instructions
1. Preheat the oven to 425°F.
2. Place the cake rounds on a parchment-lined baking sheet.
3. Top each cake round with a large scoop of ice cream and freeze.
4. Beat egg whites at high speed until stiff peaks form, adding sugar near the end.
5. Remove frozen cakes from freezer and cover each with meringue, sealing completely.
6. Bake for 6–8 minutes or until golden brown.
7. Remove carefully and serve immediately.
Notes
Seal the meringue all the way to the parchment to prevent melting.
Watch closely at 5 minutes to avoid overbaking.
Try flavor variations like chocolate cake with pistachio ice cream or coconut cake with mango ice cream.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 522
- Sugar: 53g
- Sodium: 390mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 98mg