Best Classic Baked Alaska Dessert

Sponge Cake

1. First, preheat the oven to 350 °F. Coat a baking tray with parchment paper and grease it with some unsalted butter.
2. Now in a mixing bowl, add all the dry ingredients like the all-purpose flour, half of the required powder sugar(¼ cup), pinch of salt, and 1/4 teaspoon baking powder. Then combine all the dry ingredients and set them aside.
3. Then, take another bowl, beat 3 eggs in it, also add the remaining sugar (¼ cup), vanilla extract, melted unsalted butter, whole milk and whisk this liquid mixer for about 10 minutes.
4. Add the dry ingredients to the liquid mixture and whisk the blend gently.
5. After that, spread the cake batter into the baking tray and bake it for 25 to 30 minutes. You can also use a toothpick and put it in the center of the cake and notice whether the toothpick comes out clean or not, thus you can check the status of the cake.
6. Let the cake cool for at least 10 minutes and slide a knife around the cake to separate it from the tray. Then, unmold the cake and put it on a wire rack or plate.
7. Lastly, cut a piece of this sheet cake using a circle shape cutter of the same circumference as the bowl in which the ice cream will be kept for freezing.

Ice Cream Layer

1. Grease a metal or glass bowl with cooking oil spray and layer the container with plastic wrap. Don't forget to leave some extra inches of the wrapper.
2. Then fill up the bowl with three types of ice cream. Add vanilla, chocolate and cherry ice cream (2 cups for each one).To achieve the contrast of flavor and color try to add an alternative scoop of the ice cream in the bowl(in this step you can use any type of ice cream of your choice).
3. Use a spatula to smooth the top of the ice cream layer and pull up the plastic wrap to cover the top fully.
4. Finally, freeze the ice cream for at least 2 hours to get a firm composition.

Meringue

1. Take a mixing bowl of a stand mixer set with the whisk appliance. Now clean the bowl with a little amount of white vinegar and place 6 large egg whites(1 cup) into that bowl.
2. Then, put in a pinch of cream of tartar(¼ teaspoon) and start whipping the egg white at medium-high speed for nearly 2 minutes, or until the mixture gets a foamy texture.
3. Start to increase the speed of whipping and add 1 cup of powdered sugar gradually. Also, add the vanilla essence to the mixture, at that point.
4. Whip the meringue mixture until it becomes glossy and forms stuffy peaks, which will take around 3-4 minutes.

Assemble

1. Take out the ice cream from the freezer, remove the bowl, and unwrap the chunk of the ice cream.
2. Put the flat side of the ice cream chank on the cake slice you cut before.
3. After that, take the meringue in a piping bag and cover the ice-cream cake with a thick layer of it. You can use a spatula to make tall picks in the meringue layer.
4. Use a kitchen torch to toast the meringue, until the pick is light brown. You can also put this dessert into the oven (preheated at 500°F)for 3 to 4 minutes or until the meringue begins to become brown.
5. And, the mouth-watering Baked Alaska is ready to serve.