Baked Alaska Cake Roll is made with a light & airy chocolate cake filled with homemade strawberry ice cream and topped with toasted meringue. This is a show stopping dessert that can be served any time of year.
Let’s talk about the process for putting together this spectacular dessert. But first, if you want to read about the basics of making homemade ice cream I suggest you check out my Vanilla Bean Ice Cream post.
I knew I wanted to fill the cake roll for this Baked Alaska with homemade strawberry ice cream. Not only are strawberry and chocolate a great flavor combination, the colors are pretty too.
Of course this cake would also be wonderful filled with homemade Chocolate Chip Mint Ice Cream, Double Chocolate Malted Ice Cream, White Chocolate Ice Cream, Brown Sugar Ice Cream, Cheesecake Ice Cream or your favorite store bought ice cream.
How to make a Baked Alaska Roll:
- The chocolate cake should be completely cooled before you assemble the roll.
- If you’re using homemade ice cream make the base the day before then churn the ice cream while the cake is cooling.
- Scoop the ice cream straight from the machine onto the cooled cake, roll it and put it directly in the freezer.
- If you’re using store bought ice cream or ice cream that is already frozen leave it at room temperature to soften before assembling the cake roll.
- If you have a stand mixer you can use the paddle attachment on low speed to soften the ice cream.
- The cake will probably ooze a bit as it’s rolled and while it’s starting to freeze.
- After an hour in the freezer take the cake roll out and use your hands to quickly fix up the shape before wrapping it tightly in plastic wrap to freeze overnight.
- Don’t worry if the roll doesn’t look perfect coming out of the freezer, all that meringue will hide any imperfections.
- The Baked Alaska is best served it as soon as the meringue is toasted, but the leftovers can be refrozen for you to enjoy later.
- I froze the leftovers after the initial taste testing. The meringue was a little worse for the wear after being re-frozen, but it still tasted good enough to eat.
Watch the video to see how to make a Chocolate & Strawberry Bake Alaska Cake Roll.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1 recipe Homemade Strawberry Ice Cream (or your favorite ice cream)
For the Cake
- 1/3 cup (1.5 oz, 40g) cocoa powder
- 1/3 cup (3oz, 80 ml) boiling water
- 6 large eggs
- 3/4 cup (6 oz, 170g) granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 3/4 cup (3 oz, 90g) cake flour
- 2 oz (1/2 stick, 56g) unsalted butter, melted
For the Meringue
- 5 egg whites
- 1/4 teaspoon cream of tartar
- ½ cup (4 oz, 112g) sugar
Make the Cake
- Preheat the oven to 375°F. Line a half sheet pan with parchment paper.
- In a small bowl, combine the cocoa and boiling water, whisk until smooth and set aside
- Combine the eggs, sugar, vanilla and pinch of salt in a mixer bowl. Set the bowl over a pan of simmering water (make sure the bowl doesn't touch the water).
- Whisk until the sugar melts and the eggs are a little warmer than body temp. Remove from the heat, move the bowl to a stand mixer or use an electric hand mixer. Add vanilla and whisk on medium speed until the eggs are "ribboned" (see note 2).
- Whisk a cup of the egg mixture into the cocoa mixture.
- Sift the flour over the remaining eggs and gently fold until the flour is barely incorporated.
- Fold in the cocoa mixture and the melted butter, careful not to over-fold and deflate the batter.
- Gently pour the batter into the prepared pan and smooth to an even layer.
- Bake until the center of the cake springs back when lightly touched, about 10 minutes.
- Set the cake aside to cool completely.
- Churn the ice cream according to the directions for your ice cream machine or use slightly softened ice cream.
- While the ice cream is churning, lift the cake out of the pan, leaving the parchment paper attached. Flip the cake onto a clean sheet of parchment and peel off the old parchment. Flip the cake back over and remove the parchment from the top. The cake needs to be completely cooled before filling.
- Spread the soft ice cream in an even layer over the cake. Use the parchment paper to lift the long edge of the cake closest to you and roll the cake, using the parchment to lift and curl the cake. Flip the roll, seam side down and wrap with the parchment paper. Set on a sheet pan and freeze until solid, at least 3-4 hours.
Make the Meringue & Serve
- Preheat the oven to 500°F if you don't have a propane torch.
- Whip the egg whites with the cream of tartar until foamy. Slowly add the sugar and whip to full peak on medium speed.
- Remove the cake roll from the freezer and unwrap. Place the cake back on the sheet pan. Pipe or spread the meringue onto the cake, including the two ends. If spreading use a small spatula to create peaks and swirls on the surface of the meringue.
- Use the propane torch to brown the entire surface of the cake. Alternately, place the cake into the oven and bake until the meringue is golden brown, about 3-4 minutes.
- Serve immediately.
- Cacao Barry Cocoa Powder Extra Brute
- Complete Propane Torch Kit UL100
- KitchenAid 5-Qt. Stand Mixer
- Vollrath Wear-Ever Half-Size Sheet Pans
- Reynolds Non-Stick Baking Parchment Paper Sheets
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- 1 1/2 cups (12 oz, 360 ml) whole milk
- 1 1/2 cups (12 oz, 360 ml) heavy cream
- 1 cup (8oz, 224g) granulated sugar
- 5 egg yolks
- pinch of salt
- 1 tbsp vanilla extract
- 2 cups (1.2 oz, 34g) freeze dried strawberries
- Red Food Coloring (optional)
- Combine the milk and cream in a small saucepan and heat over medium high heat until scalding hot. While the milk heats up, whisk together the yolks, sugar, salt and vanilla in a small bowl.
- Once the milk mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
- Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a boil. Remove from the heat and pour into a bowl.
- Grab a handful of the freeze dried berries and crush them in your fist over the bowl. Toss the handful into the bowl and continue adding the rest of the freeze dried berries. Stir the berries into the custard. They'll start out floating but will sink as they absorb moisture.
- Cover the bowl and chill until very cold. At least 4-5 hours or over night.
- Churn the ice cream according to the directions for your ice cream machine. The strawberries should have softened while the mix was chilling and will break down as the ice cream churns. You can add a few drops of red food coloring to enhance the color if you'd like.
- When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.
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