Make Mini Baked Alaskas in step by step photos…
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- 1. Slice your cake into portion sizes about an inch thick and as big as you can justify. You can use a large cookie cutter if you have it or cut around a cup. We used a loaf shaped cake and trimmed each slice into circles.
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- 2. Lay the cake portions on a baking tray covered in baking parchment and spread a layer of jam over each one. This stops the cake getting too soggy from the ice cream.
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- 3. Use your ice cream scoop to get a good, full ball of ice cream and put one scoopful in the centre of each cake portion. Try to leave a 1cm gap all around the ice cream and sponge edge. Put the baking tray in the freezer for an hour or until needed.
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- 4. Preheat the oven to Gas Mark 6/200°C/400°F (it must be preheated!)
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- 5. Separate your eggs by cracking the egg and passing the yolk from one side of the shell to the other and letting the white fall into the bowl. Cover the egg yolks and leave them in the fridge to be used at a later date.
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- 6. Whisk the egg whites until they form stiff peaks.
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- 7. Add the sugar to the egg whites a little at a time whilst still whisking until it’s all combined and the meringue mixture is glossy and forms soft peaks.
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- 8. You need to be quick for the next bit – especially if it’s a warm day! Take the cake slices and ice cream out of the freezer and pile the meringue over the top of the cake portions and down the sides. Smooth all over or make it spiky. It’s very important that you cover the entire cake and ice cream with no gaps as this acts as insulation which stops the ice cream melting in the oven.
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- 9. Put in the top of the oven for 3-4 minutes just until the meringue is brown and serve immediately before the ice cream melts too much!
