Baked Alaska Dessert w/ Sponge Cake, Strawberry Ice Cream and Whipped Meringue (Gluten free) (Dairy Free) (Lower Sugar)

You may not be familiar with the dessert Baked Alaska, but it is always a showstopper. I remember making it for dinner parties in The Before Times, probably preceded by a recipe from the then revolutionary cookbook, Mastering The Art of  French Cooking, by Julia Child.

Paul Hollywood included it in his new cookbook, Bake: My Best Ever Recipes for the Classics. But our dietary requirements have changed. Now the strawberry ice cream is homemade with coconut cream instead of dairy, the flour is gluten free, and sugar is at a minimum. And know what? It didn't make a bit of difference - if anything it tasted better than I remembered. If you want to make a special dessert and have the time to whip up the meringue and assemble it all before serving, please carry on this elegant dessert tradition.

My Paleo Marin Rating: 4 Persimmons*

How to Make the Baked Alaska Dessert:

Ingredients for Making the Baked Alaska Dessert:

Ingredients for the Ice Cream:

Note: Allow 2 days before serving to make the ice cream. See the schedule in 'Directions for Making the Ice Cream' below.

4 cups fresh strawberries, rinsed, tops removed and chopped into quarters

2 cans coconut cream (13.5 oz. each), refrigerated overnight; then solid parts removed to make about 2 cups 

1/4 cup Lyle's Golden Syrup (or maple syrup or honey, personal preference)

1/4 teaspoon vanilla extract

Ingredients for the Sponge Cake:

Note: Sponge cake can be made 1-2 days before assembling the dessert.

1 stick (125 g) salted butter, softened to room temperature + more to grease the cake pan (for dairy free, use Miyoko's Vegan Cultured Vegan Butter Spread) 

1/3 cup + 2 tablespoons superfine sugar (88 g)

2 large eggs (room temperature)

1 cup (125 g) gluten free flour, preferably Cup4Cup Gluten Free Multipurpose Flour (for dairy-free flour, use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)

1 1/2 teaspoons baking powder

Ingredients for the Meringue:

Note: Make the meringue right before serving. Be sure no egg yolk gets into whites because then the meringue won't whip into peaks.

3 large egg whites

1/4 teaspoon cream of tartar

1/2 cup superfine sugar

Directions for Making the Baked Alaska Dessert:

Directions for Making the Ice Cream:

1. At least 2 days before serving the dessert, put the chopped strawberries in a covered container and place in the freezer.

2. At least 1 day before serving the dessert, place the frozen strawberries in a food processor. Process the
strawberries until they have broken down a bit. Scoop out the solid part of the coconut cream in the refrigerated cans and add to the food processor. Mix until it forms a creamy texture. Mix in the syrup and vanilla. Taste for sweetness and flavorings.

3. Place the ice cream in a rounded 8" wide bowl (about 6 cup capacity) that is lined with plastic wrap (to allow an easy transfer to the cake). Cover with plastic wrap. Place in the freezer for at least 1 day (see photo). 

Note: This type of ice cream freezes into a hard solid. To make the ice cream to enjoy on its own, another option besides letting it sit out for at least 30 - 45 minutes to defrost is to first put it in ice cube trays and then transfer to a container for storage. Or The Spruce Eats (No. 4) uses 1-2 tablespoons of alcohol to keep it creamier in the freezer.

Directions for Making the Sponge Cake:

Preheat the oven to 375º F. Grease the base of an 8" cake pan, either springform or regular pan. Line the bottom of the springform pan with parchment paper and butter the bottom and sides of the pan. For the regular cake pan, line the bottom and sides with parchment paper and butter all surfaces.

1. In a medium bowl, add the flour and baking powder and whisk together. Set aside.

2. In a large bowl, beat the butter and sugar with a hand mixer until pale and fluffy. Beat in the eggs one at a time, scraping the bowl frequently. Use a spatula to mix in the flour mixture until it is all combined.

3. Pour the cake mixture into the prepared pan and smooth out the surface. Bake for 20 - 25 minutes (check at 15 minutes) until it turns slightly brown around the edges and springs back when pressed in the center. Place the cake pan on a wire rack for 5 minutes. Remove the cake and let cool thoroughly on the rack. When cool, place the cake in a covered container until ready to assemble the dessert. 

When Ready to Serve the Dessert:

Preheat the oven to 425º F. Place the sponge cake on a foil-lined baking tray with sides. Remove the ice cream from the freezer, take off the plastic wrap and place the ice cream on top of the cake (see photo). Let the ice cream soften a bit while you make the meringue (below). 

Directions for Making the Whipped Meringue:

1. In a stand mixer, whip the egg whites until stiff peaks form. Add the cream of tartar and a teaspoon of sugar. Add in the rest of the sugar a teaspoon at a time until a gloss forms on the meringue (see photo).

To Assemble the Baked Alaska Dessert:

1. With an offset spatula, apply the meringue around the cake. Put it in the heated oven for about 3-4 minutes or until the edges of the meringue turn brown. 

2. Carefully move the cake with a spatula to a serving plate. Cut into pieces with a very sharp knife. If the ice cream is still too hard, wait 5 minutes or so until it softens so the knife can go through easily enough. Serve immediately. 

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Recipe adapted from Bake: My Best Ever Recipes for the Classics by Paul Hollywood here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.