Baked alaska

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

preheat oven to 180oC

Step 2

Butter and line a 20cm cake tin

Step 3

Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy.

Step 4

Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk.

Step 5

Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.

Step 6

Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.

Step 7

Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer

Step 8

Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge.

Step 9

Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue

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