Low FODMAP 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 Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose 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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