bombe alaska cake
- 2x store-bought sponge cakes
- 1 litre strawberry ice-cream
- 1½ cups (330g) caster (superfine) sugar
- ½ teaspoon cream of tartar
- ½ cup (125ml) water
- 4 eggwhites, at room temperature
- Halve the cakes horizontally, place on a tray lined with non-stick baking paper and freeze for 1 hour or until very firm.
- Place the ice-cream in an electric mixer and beat for 1–2 minutes or until softened. Place the ice-cream in the freezer for 1 hour or until firm but spreadable.
- Working quickly, spread 1¹⁄³ cups ice-cream between each cake layer, pressing slightly before creating the next layer and finishing with a layer of cake.
- Smooth the sides with a palette knife and return to the freezer for 2–3 hours or until completely frozen.
- Place 1¼ cups sugar (275g), cream of tartar and water in a medium saucepan over high heat and stir with a metal spoon until the mixture is just combined.
- Bring to the boil, reduce heat to medium and cook for 4 minutes.
- Place the eggwhites in an electric mixer and whisk until soft peaks form. Gradually add the remaining sugar and whisk until stiff peaks form.
- While the motor is running, add the sugar syrup in a thin, steady stream and whisk for 2–3 minutes or until thick and glossy.
- Place the cake on a serving dish and spread with the meringue.
- Using a kitchen blow torch, toast the meringue for a few seconds or until golden.
- Serve immediately or return to the freezer until ready to serve. Serves 8–10.
+ When freezing the sponge cake layers, separate them with non-stick baking paper or the layers will stick together.
+ Before softening the ice-cream, place in a metal container in the freezer to prevent the ice-cream from melting.
+ Keep the cake in the freezer for 2–3 days.
+ Remove the cake from the freezer 20 minutes before serving.
+ Exercise a little caution when using the blowtorch, especially if you are serving the cake on a delicate platter.
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