BAKED ALASKA
Provided by Food Network Kitchen
Categories dessert
Time 6h29m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
- Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
- Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
- Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
- Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.
BAKED ALASKA
This is an impressive dessert for any occasion. For Thanksgiving, I make the pumpkin version of this Baked Alaska recipe instead of pumpkin pie. -Linda Sanner, Portage, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.
Nutrition Facts : Calories 225 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 112mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.
BAKED ALASKA
Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!
Provided by shirleyo
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 11h
Yield 16
Number Of Ingredients 8
Steps:
- Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
- Prepare cake mix with egg and almond extract. Pour into prepared pan.
- Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
- Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
- Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.
Nutrition Facts : Calories 330 calories, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g
BAKED ALASKA
Steps:
- Slice the cake into half-inch layers; cut the cake layers in such a way that you can form a large oval 1/2 - inch thick and 1- inch larger all around than your ice cream mold. Arrange the oval on the platter, cover airtight with plastic wrap, and set aside. Be sure oven is preheated to 450 degrees in time for step 2. Beating the meringue: Start beating the egg whites at moderate speed until they are foaming, beat in the salt and cream of tartar, then gradually increase speed to fast until egg whites form soft peaks. Gradually beat in the sugar, sprinkling in 1/4 cup at a time, beating half a minute between additions. After all has gone in, add vanilla, and continue beating for several minutes at high speed until eggs form stiff, shiny peaks. Set aside ice-cream mold in a basin of tepid water, run a knife around edge, and unmold the sherbet or ice cream upon the cake in the platter. Immediately spread the meringue over it with a spatula, starting at bottom of cake and bringing it up to a peak at the top of the dessert. Meringue should be about 1- inch thick over the sherbet or ice cream, in order to insulate it from the heat of the oven. Sieve confectioner's sugar all over surface of meringue, making a layer about 1/16 -- inch thick. Browning: Set in upper-middle level of preheated 450 degree oven for 3 to 4 minutes, to brown meringue lightly. Just before serving, place a sparkler on top of the baked Alaska and light.
BEAT AND BAKE ORANGE CAKE
This quick orange cake is delicious without the frosting. I sometimes just sprinkle icing sugar on the top. This recipe can be used to make two 8-inch cake layers or a 9x5-inch loaf. If making a loaf cake, bake for 60 minutes.
Provided by menling
Categories Desserts Cakes Yellow Cake Recipes
Time 2h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.
- Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
- Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 63.1 g, Cholesterol 62.8 mg, Fat 16.7 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 5.5 g, Sodium 250.9 mg, Sugar 46.3 g
CHOCOLATE ORANGE BOMBE ALASKA WITH HOT CHOCOLATE SAUCE
This twist on baked Alaska looks simply stunning - and the dark chocolate and orange flavours are just as good. Try it for Christmas, Hogmanay or New Year
Provided by Nick Nairn
Categories Dessert, Dinner
Time 1h45m
Number Of Ingredients 20
Steps:
- First make the cake: heat oven to 160C/fan 140C/gas 3. Lightly butter a Swiss roll tin and line the base with non-stick baking parchment. Put the whole eggs, egg yolks and caster sugar in a bowl and whisk with an electric hand whisk for 8-10 mins until light and fluffy. Meanwhile, melt the chocolate and butter in a bowl over a pan of almost simmering water, stirring occasionally.
- When the whisked egg mixture is light and fluffy, gently fold in the flour with a large metal spoon or the whisk blades, taking care not to lose too much volume. Beat a small amount of the egg mixture into the melted chocolate, then gently fold the chocolate into the remaining egg mixture. Pour into the prepared tin, then tilt the tin from side to side until even and the corners are filled. Bake for 10 mins until firm, then leave to cool completely.
- Line a 1-litre freezer-proof pudding basin with cling film. Cut a small circle of sponge cake to fit the base then cut triangular pieces to line the sides. Fill any gaps with trimmings and save the remaining sponge for later. Place the bowl in the freezer to firm up the sponge.
- Make the ice cream: slice the vanilla pod in half lengthways and remove the seeds. Put the milk, vanilla seeds and pod, orange zest, caster sugar and cream into a medium pan and bring to the boil. Meanwhile, whisk the egg yolks together in a large bowl. Pour the hot cream mixture slowly on to the eggs, whisking all the time. Return the mix to a clean pan and stir constantly over a gentle heat for about 5 mins until the mixture has just thickened. Pass through a sieve and leave to cool for 30 mins. Churn in an ice-cream machine (or make by hand, see 'Try' below). Add the marmalade and continue to churn for another 10 mins until thick.
- Scoop the ice cream into the cake-lined bowl, leaving a central indent for the sorbet layer. Sit a small bowl in the top of the ice cream to make a smooth indent for the sorbet later to sit in. Freeze for at least 1 hr, until just firm.
- Fill the centre of the bombe with orange sorbet, cover the entire base of the bowl with a layer of sponge, cover with cling film and return to the freezer until needed, or at least 8 hrs ahead. This can be done well in advance and that's all the really hard work done.
- To make the hot chocolate sauce, grate the chocolate into a bowl and add the golden syrup, butter and warm water. Melt over a pan of just simmering water until melted, stirring occasionally.
- About 20 mins before serving, heat oven to 230C/fan 210C/gas 8. Whisk the egg whites and a pinch of salt in a large clean bowl until stiff but not dry. Whisk in the sugar, a little at a time, bringing it back to stiff peaks before each addition. Turn the bombe out onto an ovenproof serving dish and remove the cling film. Spoon the meringue all over the bombe to completely seal it. Using the back of the spoon or a palette knife, pull the meringue into dramatic swirls. Bake for 10-15 mins or until golden. Reheat the chocolate sauce over a pan as before or in a microwaveable bowl for 1 min on Low, stirring halfway through. Take the Chocolate orange bombe Alaska to the table immediately and serve sliced, drizzled with the hot chocolate sauce.
Nutrition Facts : Calories 912 calories, Fat 63 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 68 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.46 milligram of sodium
BAKED ALASKA
Make this retro dessert for a festive get-together. With ice cream, fluffy meringue and sponge cake, it's a showstopper - and it's easier to make than it looks
Provided by Esther Clark
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
- Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
- Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.
Nutrition Facts : Calories 344 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.44 milligram of sodium
More about "orange baked alaska recipes"
ORANGE-VANILLA BAKED ALASKA - CTV
From more.ctv.ca
- To make the frozen mousse, add egg yolks and sugar to a bowl and whisk. Add cornstarch, vanilla, orange juice, and orange liqueur and whisk to incorporate. Put bowl in a bain marie and cook until temperature reaches 180 F (80 C). Remove from heat and beat until mixture has cooled. Put over top of bowl of ice to cool. Beat cream and orange zest until stiff peaks form. Gently fold cream into orange mixture, add a bit at a time. Pour into a 20 centimeter glass bowl lined with plastic wrap. Cover and freeze.
- To make the cake, preheat oven to 350 F (180 C). Whisk together egg yolks, milk, vegetable oil, and vanilla seeds. In a separate bowl, sift cake flour, 1/4 cup (60 milliliters) sugar, baking powder, and salt. Pour flour mixture into egg yolk mixture and stir to combine. Beat egg whites until soft peaks form. Add remaining sugar slowly, and continue beating until stiff peaks form. Fold egg whites into egg yolk mixture. Pour into a 20 centimeter pan lined with parchment paper. Bake 25-30 minutes until toothpick inserted into the centre comes out clean. Let cool. Fit into bowl with mousse, cutting away excess over the top of the bowl, and let freeze four hours or more.
- To make the meringue, whisk together egg whites, sugar, and salt in a bain marie. Whisk until temperature reaches 150 F (65 C). Take off the heat, add cream of tartar and orange zest and beat until egg whites are thick and glossy.
- Release mousse-cake from bowl. Spread meringue over cake. Use a confectionary torch to brown the meringue. Measure 56 grams of orange liqueur. Place in a small saucepan and heat over medium heat until it starts to simmer. Using a long-handled match, light liqueur on fire. Pour over Baked Alaska. Let flame die out – this should take a few seconds.
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