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Bombe Alaska
Nigel from just Heavenly shares with us a lovely bombe alaska- a real crowd-pleaser...
"Nigel’s superb crowd pleaser."
Ingredients
6 egg whites
250g sugar
½ tsp cream of tartar
1tsp vanilla
Pinch of salt
Simple sponge cake
1 tub vanilla ice cream
250g sugar
½ tsp cream of tartar
1tsp vanilla
Pinch of salt
Simple sponge cake
1 tub vanilla ice cream
Serves...
4 - 5
An excellent dessert that is a cinch to make but impressive to look at
You need to freeze and sponge cake and the ice cream first
Method
Put the cake in a baking pan. Top the sponge cake with ice cream. Leave 1 inch on the sides and pile it up in the middle like a mountain. Pop in the freezer up to 2hours to freeze completely.
Before you take it out of the freezer make the meringue. Whisk egg whites and vanilla.
Add the cream of tartar and salt once it starts frothing. Add the sugar 2tbs at a time and keep whisking until the whites form stiff peaks.
Heat oven to 250C. Take out the cake and dollop the meringue on top and spread it around to cover the ice cream and cake completely (If making the alcoholic version pop an egg shell on the top of the peak and press it in so it forms a little cup on the top, if not, then carry on with the next step).
Bake for 3-5 mins and take it out as soon as it browns.
You can enjoy it like this as a Baked Alaska or if you’d like to make the flambéd version pour Brandy in the little egg shell cup and set it on fire and swirl the meringue around so that it all catches on fire.
Blow out the fire and enjoy topped with compote.
Before you take it out of the freezer make the meringue. Whisk egg whites and vanilla.
Add the cream of tartar and salt once it starts frothing. Add the sugar 2tbs at a time and keep whisking until the whites form stiff peaks.
Heat oven to 250C. Take out the cake and dollop the meringue on top and spread it around to cover the ice cream and cake completely (If making the alcoholic version pop an egg shell on the top of the peak and press it in so it forms a little cup on the top, if not, then carry on with the next step).
Bake for 3-5 mins and take it out as soon as it browns.
You can enjoy it like this as a Baked Alaska or if you’d like to make the flambéd version pour Brandy in the little egg shell cup and set it on fire and swirl the meringue around so that it all catches on fire.
Blow out the fire and enjoy topped with compote.
Foodster's Verdict
Bombe Alaska
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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