I was recently asked to participate in a dessert opportunity with Eggland’s Best. I’ll admit, I had never tried their eggs before so I was excited for this. I immediately called Emily to tell her all about this opportunity and to bounce ideas of which dessert I wanted to feature. After talking for several minutes she mentioned her mom makes an amazing Baked Alaska.
A baked what?
A baked Alaska is probably one of the simplest desserts to make—a block of ice cream set on a layer of cake and then all covered with meringue.
I was excited to try my hand at this interesting looking dessert and learned a lot about why Eggland’s Best are the best eggs to use. We all know that eggs are an essential ingredient for baking. When you bake with Eggland’s Best eggs, you’re getting more vitamins D, E, and B12, and more nutrients like omega-3 and lutein. Plus, Eggland’s Best eggs have 25% less saturated fat than ordinary eggs.
Once my baking supplies arrived from Eggland’s Best, I headed to the store to get the ingredients needed for the Baked Alaska.
The recipe calls for very little ingredients which is one of the reasons I fell in love with this dessert. Here are the items you need:
- Box of cake mix (any flavor you choose)
- 3 Eggland’s Best eggs
- Vegetable Oil
Box of Ice Cream:
- Any flavor you like
- 5 large Eggland’s Best egg whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla
- 3/4 cup granulated sugar
Depending on your schedule and time frame, you can prepare the cake and ice cream layer a day before making the meringue. In fact, it is highly recommended.
Step 1: Make cake according to the box. If you prefer to make your own cake batter, or buy the cake already made, that is fine too.
Once the cake is baked and out of the oven, let cool.
Step 2: Once the cake is completely cooled, it’s time to layer on the ice cream. Not knowing what I was doing I let the ice cream soften, dumped it into a bowl, whipped it and then spread it onto the cake. However I learned that if you purchase the ice cream that comes in the box, you can simply slice the brick of ice cream in half and just lay the pieces on the cake.
Notes: If you find your cake is too big, feel free to trim it down and then layer the ice cream on top.
Keep layered cake in the baking dish, cover and place in freezer overnight. If you are in a time crunch, then place into freezer until meringue is made and oven is preheated.
Step 3: It’s time to make the meringue. The meringue really features the eggs.
Preheat the oven to 500 degrees.
To make the meringue, place the egg whites in a stainless steel or glass bowl. Add the cream of tartar and the vanilla. Beat the mixture until soft peaks form. Drizzle in the sugar while continuing to beat until stiff peaks form.
With a spatula, spread the meringue on the cake and ice cream, completely sealing both from the heat. The meringue will act as insulation from the heat. Any thin areas in the meringue will allow heat to seep through.
Form your peaks! This is a chance for you to get creative. We took our spatula and basically splattered some of the meringue on top to form ours.
Step 4: Bake for three minutes or until the meringue starts to brown.
Slice and serve immediately or return to the freezer to serve later.
Disclosure: I received an Eggland’s Best coupon for free eggs, information, and a gift pack from Eggland’s Best for my recipe. All opinions are mine.