Baked Alaska Recipe Easy Showstopper Just Like Bake Off

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour the cake pan, or line with parchment paper.
2. Whisk egg yolks and half the sugar until pale and thick. Add vanilla. In a separate bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar and cream of tartar, beating until stiff, glossy peaks form. Gently fold egg yolk mixture into egg white mixture. Gradually fold in flour.
3. Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
4. Line a bowl slightly smaller than the cake with plastic wrap. Spoon softened ice cream into the bowl, pressing firmly. Freeze for at least 4 hours, or preferably overnight, until solid.
5. Place the cooled sponge cake on a baking sheet lined with parchment paper. Unmold the frozen ice cream dome onto the center of the cake. Work quickly!
6. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Add vanilla extract.
7. Immediately spread the meringue evenly over the ice cream dome and cake, ensuring it completely covers everything. Create decorative swirls with the back of a spoon.
8. Use a kitchen torch to brown the meringue quickly and evenly, or broil in the oven for a very short time (watch carefully to prevent burning!).
9. Serve the Baked Alaska immediately after browning the meringue.