Individual baked Alaskas
- 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.