Made with orange juice and zest, this sweet baked Alaska is a citrus lover's dream dessert.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
3 tablespoons water
1/2 teaspoon vanilla extract
1 tablespoon orange zest
1/2 cup sugar
2/3 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Ice cream layers:
1 1/2 quarts orange sherbet, softened
2 pints vanilla ice cream, softened
1/4 cup orange juice concentrate, defrosted
3 tablespoons orange zest
7 egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar
Let's get Cooking...
Preheat oven to 375°F, and line the bottom of a greased 9-inch round cake pan with wax paper.
Using a hand mixer on medium speed or a whisk, beat the eggs, 3 tablespoons water, vanilla and orange zest for about 3 minutes until frothy. Gradually add sugar in spoonfuls, beating until thick and pale yellow, about 5 minutes.
In a small bowl, whisk together cake flour, baking powder and salt.
Sift the dry ingredients into the egg mixture and fold until incorporated.
Gently pour into prepared pan. Bake for 12-15 minutes, or until cake springs back when lightly touched. Immediately run a knife around the edge of the pan and invert onto a wire rack.
Gently peel off waxed paper and cool completely.
Meanwhile, chill a plastic wrap-lined 9-inch metal bowl for about 15 minutes.
While the bowl chills, beat the orange sherbet in the bowl of a stand mixer fitted with paddle attachment on medium speed until the sherbet is smooth and malleable, about 1 minute. Using a rubber spatula, spoon the sherbet into the chilled bowl, smoothing the surface as flat as possible, and return to freezer.
Next, clean the mixing bowl and beat together the vanilla ice cream, orange juice and orange zest on medium speed until smooth and malleable, about 1 minute.
Spread the mixture over the sherbet layer, followed by the cooled cake, trimming to fit if needed. Fold edges of plastic wrap over cake, cover with more plastic wrap and freeze at least 6 hours and preferably overnight.
Preheat oven to 475°F.
Whisk together the egg whites and cream of tartar in a dry bowl of a stand mixer fitted with a whisk attachment over high speed until whites are foamy, about 1 minute.
Slowly add sugar and continue to beat until whites are stiff and glossy, about 2 to 3 minutes.
Carefully un-mold the ice cream cake from sides of bowl by pulling up on the plastic wrap liner. Invert bowl onto an ovenproof plate and peel off outer layer of plastic.
Using an offset spatula, mound meringue on top of the dome and work downward to spread meringue evenly over top and sides.
Bake until meringue is browned and toasty, about 6 to 8 minutes. (If desired, a brulee or blowtorch can be used in place of the oven method.) Serve immediately!