HB Hazelbrook Farm, Baked Alaska
Prep:
10 mins
A traditional cake with a twist. This combination of delicious HB Hazelbrook Farm ice cream and a light sponge cake is sure to please everyone.
For the cake
100g caster sugar
100g Stork
2 eggs, beaten
100g self-raising flour
½ tsp baking powder
1 tbsp milk
568 ml HB Hazelbrook Farm Vanilla ice cream
568 ml HB Hazelbrook Farm Banana ice cream
4 egg whites
½ tsp lemon juice
175g granulated sugar
Preheat the oven to 180°C / 350°F / Gas mark 4 and begin by making the sponge cake.
Grease a round 20cm spring-form cake tin and line with greaseproof baking paper.
In a large bowl, beat all of the cake ingredients together until you have a smooth, soft batter.
Pour the mixture into the tin and smooth the surface with a spatula. Bake for about 15 minutes until golden. Allow to cool slightly before turning out onto a cooling rack. Leave to cool fully.
Remove the ice cream from the freezer and allow to soften for 5 minutes.
Spread 568ml of the softened HB Hazelbrook Farm Vanilla ice cream in the tin and freeze until solid. This should take about 1 hour.
Remove the HB Hazelbrook Farm Banana ice cream from the freezer and allow to soften for 10 minutes. Spread the softened ice cream on top of the frozen vanilla layer and freeze for another hour.
Top with the sponge cake and freeze for a final hour.
In a bowl, beat four egg whites and ½ a teaspoon of lemon juice together until frothy. Beat in the sugar until stiff.
Invert the ice cream cake onto a lined baking tray and cover completely with the meringue mixture.
Preheat the oven to 240°C / 475°F / Gas mark 9.
Bake for 3 minutes or until just lightly browned in spots.
Remove and serve.
Serves
12
Preparation Time
10 minutes
Main ingredients
Ice Cream
Recipe Type
Dessert
Level of Difficulty
Easy
Tip: You can purchase a sponge cake to save time.
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Each serving contains:
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Energy
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Fat
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Saturates
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Sugars
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Salt
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1120kJ/ 267kcal
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10.2g
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4.5g
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32.5g
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0.4g
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13%*
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15%*
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23%*
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36%*
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7%*
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*% of Reference Intake of an average adult (8400kJ/2000kcal)
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