Chai Latte Baked Alaska Recipe
Ginger | White Chocolate
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Ingredients
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Cake Base
Chai Latte Ice Cream
Meringue Topping
Method
Cake Preparation
- 1
Make the Cake Base
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, then stir in vanilla and milk. Gradually add dry ingredients to the wet mixture until just combined. Divide batter between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Let cool.
Ice Cream Preparation
- 2
Make Chai Latte Ice Cream
In a mixing bowl, whisk together heavy cream, sweetened condensed milk, chai spice mix, melted white chocolate, and vanilla extract until well combined. Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or until firm.
Assembly
- 3
Assemble the Baked Alaska
Once the cakes are cooled, place one layer on a serving plate. Spread a generous layer of chai latte ice cream on top, then place the second cake layer on top of the ice cream. Freeze for 30 minutes to firm up.
- 4
Make the Meringue
In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Stir in vanilla extract.
- 5
Top and Bake
Remove the cake from the freezer and spread the meringue over the top and sides, making decorative peaks. Bake in a preheated oven at 400°F (200°C) for 5-7 minutes until the meringue is golden brown. Serve immediately.
