Gluten Free Baked Alaska
Total time5 hr 10 min
Prep time45 min
Cook time25 min
4.5(10)
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Learn more →Ingredients
8 servings
For the sponge cake
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ¼ tsp salt
- 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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