Low Sodium Baked Alaska

Total time5 hr 10 min

Prep time45 min

Cook time25 min

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Ingredients

8 servings

For the sponge cake

1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 large eggs, room temperature
¾ cup granulated sugar
1 tsp vanilla extract
3 tbsp unsalted butter, melted and cooled

For the ice cream dome

1.5 quarts vanilla ice cream, slightly softened

For the Italian meringue

4 pasteurized egg whites
1 cup granulated sugar
¼ cup water
¼ tsp cream of tartar

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, and grease the parchment.
2
Whisk together the flour, baking powder, and salt in a small bowl and set aside.

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