Baked Alaska

Grease a 7-inch bowl (suitable for holding 1/2 gallon of ice cream) with flavorless oil or unsalted butter. Ensure the bowl is not wider than your cake round.

Allow the ice cream to soften at room temperature until it is workable. Pack the softened ice cream tightly into the greased bowl. Return the bowl to the freezer and let the ice cream harden completely.

When you’re ready to assemble, beat the egg whites in a mixing bowl until foamy. Add the cream of tartar and continue whipping until stiff peaks form. Gradually fold in the powdered sugar, a little at a time, being careful not to deflate the egg whites.

Place your frozen layer cake on a plate that is slightly larger than the cake itself. Unmold the hardened ice cream by centering it on top of the cake. If the ice cream does not release from the bowl easily, gently run a warm knife around the edges to help it come out.

Without trimming the cake, “frost” the entire cake and ice cream with the prepared meringue. Use a spoon or spatula to create decorative peaks and swirls on the meringue.

Preheat your oven to 450°F (232°C). Bake the assembled cake in the preheated oven for 6-7 minutes, or until the meringue peaks are golden brown.

Store the completed cake in the freezer until you're ready to serve. Enjoy your delicious ice cream layer cake!