You'll want to try these authentic baked Alaska recipes! This is truly one of the world's most extraordinary desserts, yet it is quite easy and very economical to make at home. It simply calls for sponge cake, ice cream, and meringue.
The Boston Cooking-School Cook Book (1896)
2-quart brick of ice cream, thin sheet sponge cake. Make meringue of eggs and sugar as in Meringue, cover a board with white paper, lay on sponge cake, turn ice cream on cake (which should extend 1/2 inch beyond cream), cover with meringue, and spread smoothly.
Place on oven grate [rack] and brown quickly in hot oven. The board, paper, cake, and meringue are poor conductors of heat, and prevent the cream from melting. Slip the paper on ice cream platter.
Meringue: Whites 6 eggs, 6 tablespoons powdered sugar, 1-1/2 tablespoons lemon juice or 3/4 tablespoon vanilla. Beat whites until stiff, add sugar gradually and continue beating, then add flavoring.
Dainty Desserts for Dainty People (1915)
Whites of six eggs, 6 tablespoons powdered sugar, 2 quarts vanilla Philadelphia brick ice cream, thin sheet sponge cake, 1/4 teaspoonful vanilla.
Meringue: beat whites of eggs until stiff and add sugar gradually while beating constantly, then add vanilla.
Cover a board with letter paper, lay on sponge cake, turn ice cream on cake, having cake extend one-fourth inch beyond cream. Cover with meringue and spread smoothly. Place on grate and brown meringue quickly in hot oven; slip from paper to serving dish.
The Hotel St Francis Cook Book (1919)
For individual servings, slice some sponge cake about one-half inch thick, and cut with a round cutter two inches in diameter. Put the discs of cake on a silver platter, put a ball of vanilla ice cream in the center of each, and cover with meringue paste.
Make the meringue paste with the whites of four eggs, beaten well and mixed with one-half pound of powdered sugar. Use a pastry bag with a fancy tube, and cover carefully; dust with powdered sugar, and bake in a very hot oven for a couple of minutes. Put a French cherry on top of each before serving.
Mom's Recipe Scrapbooks (c. 1920s)
This nontraditional baked ice cream dessert is a delicious treat that's fun for kids to make with close adult supervision. Miniature marshmallows work well with this recipe and don't require cutting.
Place a slice of brick ice cream on an oven-safe dessert plate. Cover top and sides of ice cream with marshmallows. They can be made to stick by trimming their sides flat and dipping them in cold water. Put plates on a board (both non-conductors of heat) and toast in the oven.
Scoop out the centers of individual angel food cakes and fill the cavities with your favorite flavor of ice cream. Cover with egg meringue and broil in oven for about 3 minutes or until lightly browned. Remove from oven and serve immediately.
The Dispenser's Formulary or Soda Water Guide (1915)
Place a thin sheet of sponge cake on a waxed paper, on a board, and then put on a brick of ice cream and frost it thickly over all the sides, topping off with a powdered sugar frosting. Set the board in a hot oven long enough to brown the frosting. Sometimes the frosting is put on with a pastry bag. Serve at once and charge 20 cents per serving.
Baked Alaska recipes are something that you simply have to try.
Otherwise, you'll always be wondering what the dessert tastes like. I'll
give you a hint...
It is AMAZING!
Make one of these unique frozen treats tonight and surprise your family and friends. Baked Alaska is guaranteed to make any meal or party an occasion to be remembered.
Homemade ice cream is perfect for making baked Alaska, as it can be frozen harder than the store-bought variety. The harder the ice cream freezes the less it will melt during the baking process.
Here are some more tips you'll find helpful:
The history of Baked Alaska is sketchy at best. It's unknown when the dessert was first invented or by whom. Some historians credit the American physicist Benjamin Thompson, also known as Count Rumford, with its invention in 1804, but some say it first appeared in France in the mid 1800s. Others claim its origin lies much earlier with the Chinese.
It is known, however, that this unique dessert cake with its baked outer shell and frozen interior was served by French chef Charles Ranhofer to patrons at Delmonico's, the world-famous New York City restaurant, in 1867.
Chef Ranhofer created his version of baked ice cream to commemorate the United States of America's purchase of Alaska from Russia, and he eventually named it Baked Alaska.
Popularly mocked in the press at the time as "Icebergia," Alaskan territory was thought by many to be little more than a wasteland of ice and snow. The passage of time, however, has revealed quite the opposite. Alaska is now one of the richest and most beautiful areas of the world, and Ranhofer's classy, spectacular dessert that bears its name is no longer associated with folly, but with triumph.