Recipe: Easy Baked Alaska

Easy baked Alaska recipe

If there’s anything remotely 1970’s on a menu I’m in there. Be it prawn cocktail, Black Forest gateaux or even a snowball cocktail.  After our recent visit to Blythswood Square Hotel for Sunday Lunch I had to have a go at making this classic.

I remember my dad successfully making this many years ago. What could go wrong with ice-cream, meringue and an oven? 🙏

Easy baked Alaska recipe

This is a showstopper of a dessert. What’s not to love about cake, jam and ice-cream covered by an igloo of meringue. 😍

This is a cheats, easy version to make when you haven’t got the time. Or if you can’t be bothered to make a cake for the base.  I used a Victoria sponge cake (as it had a yellow reduced sticker 😂) but Swiss roll or Jammy Joeys also works well.

Baked Alaska Equis ice cream

I also used a mixture of double cream vanilla and Isle of Skye Sea Salt & Caramel ice cream from Equi’s to create two layers of creaminess.  Pick your own favourite flavours to go along with your chosen cake.

Recipe: Easy Baked Alaska


  • 1 l ice cream softened
  • 300 g cake of choice swiss roll, jammy joeys etc
  • 100 g jam
  • 5 eggs large - just the whites
  • 35 g caster sugar


  • Preheat your oven to 230'C
  • Slice the cake and then layer it over the bottom of an ovenproof baking dish.
  • Spoon the jam over the top
  • Remove the ice cream and place them on top of the cake and jam
  • Firmly press down the ice cream over the sponge.
  • Leave about 2cm gap to the edge of the dish.
  • Place in the freezer for an hour.
  • Whisk the egg whites in a large bowl.
  • Add the sugar, a couple of tablespoons at a time, until it has stiff peaks
  • Quickly spoon the meringue over the cake and ice cream.
  • Bake in the oven for 5 minutes.
  • Eat!

The first attempt went into the oven for a mere 5 minutes, looking great, but half of the meringue slid off creating a sticky mess! 😵 (The  oven needed a clean anyway – Mr Foodie.)

Easy baked Alaska recipe

And so the more photogenic attempt 2 was achieved following the purchase of a blowtorch to heat and singe the meringue. If you have a blowtorch then I’d use that, if not – be careful with your oven! 😱

Easy baked Alaska recipe

Come say hello

Twitter logo

Instagram logo




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.