Nickel Allergy Friendly Baked Alaska

Total time5 hr 10 min

Prep time45 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the sponge cake

1 cup all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!