Bombe Alaska Recipe

Prepare and bake the cake base

Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, beat the eggs and sugar until pale and thick, about 3–4 minutes. Add the melted butter, vanilla extract, and milk, and mix until well combined.

Fold the dry ingredients into the wet mixture until just incorporated. Pour the batter into the prepared cake pan and smooth the top.

Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan, then invert onto a wire rack.

Form the ice cream dome

Line a medium-sized bowl (about 1.5 quarts) with plastic wrap. Spoon the softened ice cream into the bowl, pressing to eliminate air pockets, and smooth the top. Freeze for at least 4 hours or until completely firm.

Assemble the Bombe Alaska

Place the cooled cake base on a serving platter. Unmold the ice cream dome by lifting it out using the plastic wrap and place it dome-side up centered on top of the cake. Return to the freezer while preparing the meringue.

Make the meringue

In a clean mixing bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form. Gradually add the sugar, a spoonful at a time, while continuing to beat on high speed until stiff, glossy peaks form. Beat in the vanilla extract.

Apply and torch the meringue

Remove the cake and ice cream from the freezer. Spread the meringue evenly over the entire surface, sealing the cake and ice cream completely. Use a spatula to create decorative swirls.

Using a kitchen torch, carefully brown the meringue until golden. Alternatively, place the Bombe Alaska in a 500°F (260°C) oven for 2–3 minutes until the meringue is browned. Serve immediately or freeze until ready to serve.