Baked Alaska

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Prepare the cake mix according to package directions. Pour batter into the prepared pan and bake until a toothpick inserted into the center comes out clean.
3. Let the cake cool completely in the pan on a wire rack. Once cooled, invert the cake onto a parchment-lined baking sheet. If the cake is uneven, trim the top to create a flat surface.
4. While the cake is cooling, prepare the ice cream. Line a bowl or mold that is slightly larger than the cake with plastic wrap. Scoop the slightly softened vanilla ice cream into the bowl, pressing it to form a dome or mold shape. Place in the freezer until firm, at least 1 hour.
5. Once the cake is completely cool and the ice cream is firm, carefully unmold the ice cream onto the center of the cake. Return the cake with the ice cream to the freezer while you prepare the meringue.
6. To make the meringue, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
7. Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition. Continue beating on high speed until stiff, glossy peaks form and the sugar is dissolved.
8. Stir in the vanilla extract.
9. Remove the cake and ice cream from the freezer. Generously cover the entire ice cream and the exposed cake with the meringue, ensuring no ice cream is visible. Create decorative swirls and peaks with a spatula or spoon.
10. Place the assembled Baked Alaska back in the freezer for at least 30 minutes to firm up the meringue.
11. Just before serving, preheat your oven to 450°F (230°C) or set your broiler to high. Bake the Baked Alaska for 3-5 minutes, or broil for 1-2 minutes, just until the meringue is golden brown. Watch carefully to prevent burning.
12. Serve immediately.