Individual baked Alaskas

Individual baked Alaskas

These individual baked Alaskas are warm meringue treats with a cold ice cream surprise in the centre.

By , 21 September 2015
Individual baked Alaskas
  • Ready in: 60 mins
  • Serves: 4
  • Price: 55p per serving
Nutritional Info
Each 198g serving contains
  • Fat med
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 1972KJ 471KCAL
of your reference intake.
Typical energy values per 100g: 996kJ/238kcal.
  • 1/2 level tsp baking powder
  • 50g self-raising flour
  • 50g butter, softened
  • 150g caster sugar
  • 1 egg, plus 2 whites (large)
  • 8 tsp Extra Special Raspberry Conserve
  • 125g fresh raspberries
  • 1/2 x 1L pack Chosen by you Vanilla Ice Cream
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 17cm square shallow cake tin with baking paper.

  • Sift the baking powder and flour into a bowl. Add the butter, 50g of the sugar and the whole egg. Beat until creamy - scrape down the sides of the bowl with a spatula if needed.

  • Put in the tin and level the top. Bake for 25 minutes or until the top springs back when pressed. Cool on a wire rack.

  • Turn the oven up to 220C/200C Fan/Gas 7. Trim the edges of the cake, then cut into 4 squares. Put them on a baking tray lined with baking paper, leaving a gap between each one.

  • Spread jam over the tops and add a few raspberries.

  • Whisk the egg whites until stiff and glossy. Add the rest of the sugar, 1 tsp at a time, whisking in between.

  • Cut the ice cream into 4 pieces and put on top of the cake squares. Spoon over the meringue to cover the ice cream right down to the base of the cake.

  • Bake for 5 minutes or until golden on the outside.