Baked Alaska

Preheat your oven to 180°C (350°F) and grease a 23cm (9-inch) round cake pan. Whisk 3 room-temperature large eggs, 100g of the granulated sugar, and 1 teaspoon vanilla extract for 3 minutes until the mixture is pale, fluffy, and tripled in volume. Gently fold in 100g all-purpose flour and ¼ teaspoon fine salt, then fold in the cooled melted unsalted butter until just combined. Pour the batter into the prepared pan and bake for 15 minutes until the top is golden and springs back when lightly pressed. Let the cake cool completely in the pan for 20 minutes, then turn it out onto a heatproof serving board. Spread 2 tablespoons of seedless raspberry jam evenly over the top of the cake to create a moisture barrier that prevents sogginess.

Line a 20cm (8-inch) round glass mixing bowl with plastic wrap, leaving a 10cm (4-inch) overhang on all sides to make unmolding easy. Take 900g of slightly softened vanilla ice cream and pack it firmly into the lined bowl, smoothing the top surface flat so it sits level when inverted. Fold the excess plastic wrap over the ice cream to cover it completely, then place the bowl in the freezer for 40 minutes until the ice cream is fully solid again.

Remove the frozen ice cream bowl from the freezer, peel back the top layer of plastic wrap, and invert the bowl directly onto the center of the jam-coated sponge cake. Press gently to help the ice cream adhere to the jam layer, then lift off the glass bowl and peel away all remaining plastic wrap from the ice cream dome. Return the cake and ice cream assembly to the freezer for 15 minutes to re-firm the ice cream while you prepare the meringue.

Place 6 room-temperature large egg whites and ¼ teaspoon cream of tartar in a completely dry, grease-free stand mixer bowl fitted with a wire whisk attachment. Whip on medium speed (speed 4 on most standard stand mixers) for 2 minutes until soft, glossy peaks form. While the eggs whip, heat the remaining 100g granulated sugar and 60ml (¼ cup) water in a small saucepan over medium heat, stirring until the sugar fully dissolves. Boil the syrup without stirring until it reaches 120°C (248°F) on a clip-on candy thermometer. With the mixer running on medium-high speed, slowly pour the hot sugar syrup in a thin, steady stream down the inner side of the mixing bowl (avoid pouring directly on the whisk to prevent splatters). Add the remaining 1 teaspoon vanilla extract, then whip on high speed for 4 minutes until the meringue forms stiff, glossy peaks and the outside of the mixing bowl feels cool to the touch.

Remove the frozen cake and ice cream assembly from the freezer. Working quickly to prevent melting, use a rubber spatula to spread all of the meringue over the entire surface of the dessert, covering every bit of ice cream and cake completely with no gaps or thin spots (the meringue acts as an insulating layer). Create decorative swirls and pointed peaks across the meringue surface with the tip of your spatula for added texture. Return the fully coated dessert to the freezer for 20 minutes to firm up the meringue before baking.

Preheat your oven to 230°C (450°F) and adjust an oven rack to the upper middle position. Remove the frozen Baked Alaska from the freezer, place it directly on the oven rack, and bake for 3 to 4 minutes, watching closely the entire time, until the meringue peaks are deep golden brown and the meringue exterior feels crisp to the touch. Do not bake for longer than 5 minutes, as extended heat will cause the inner ice cream to melt. Remove the dessert from the oven, slice into wedges immediately, and serve.