Baked Alaska Cake Roll Recipe

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Baked Alaska Cake Roll Recipe

Chocolate sponge cake roll 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.

Prep Time2

Bake Time20

Freezing Time4

Total Time6 20

Servings:14 servings

Ingredients

1 recipe Homemade Strawberry Ice Cream (or your favorite ice cream)

For the Cake

1 ½ oz cocoa powder (⅓ cup)
3 oz boiling water (⅓ cup)
6 large eggs
6 oz granulated sugar (¾ cup)
⅛ teaspoon table salt
1 teaspoon vanilla extract
3 oz cake flour (¾ cup, see note)
2 oz unsalted butter (melted)

For the Meringue

5 egg whites
¼ teaspoon cream of tartar
4 oz sugar (½ cup)

Instructions

Make the Cake

Preheat the oven to 375 °F. Line a half sheet pan with parchment paper.
In a small bowl, combine 1 ½ oz cocoa powder and 3 oz boiling water, whisk until smooth and set aside
Combine 6 large eggs, 6 oz granulated sugar, ⅛ teaspoon table salt and 1 teaspoon vanilla extract 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. Whisk on medium speed until the eggs are "ribboned" (see note 2).
Whisk a cup of the egg mixture into the cocoa mixture. Sift 3 oz cake flour over the remaining eggs and gently fold until the flour is barely incorporated.
Fold in the cocoa mixture and melted 2 oz unsalted 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.
Whip5 egg whites with ¼ teaspoon cream of tartar until foamy. Slowly add 4 oz 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.

Video

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition