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1. Cut the Madeira cake into 6 thick slices and cut a circle out of each. Spread 1/2 tsp jam over each one and put on a baking sheet lined with baking parchment. Put a scoop of ice cream onto each circle of cake and freeze for an hour or until you are ready to serve.
2. Heat the oven to 200C/fan 180C/gas 6. Whisk the egg whites to soft peaks and add the sugar in 4 batches, whisking as you go until you have a stiff, shiny mixture (this will sit in the fridge for a few hours). Cover each Alaska with a thick layer of meringue, making it nice and spiky. Bake for 3-4 minutes, the meringue should brown slightly without the ice cream melting.

Per serving

474 kcalories, protein 8g, carbohydrate 88g, fat 12.5 g, saturated fat 6.1g, fibre 0.4g, salt 0.75 g

Latest comments and suggestions

• Jazpa

  25 May 2008

  Jazpa rated and commented on this recipe

  

  The meringue wasn't sweet enough for me, but making the cake, jam and ice-cream part first, and freezing it for a while before topping with the meringue was a good idea. The cake was defrosted perfectly in the oven, i feel without freezing the ice cream would've melted.

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Ingredients

• 1 loaf Madeira cake or sponge cake
• 3 tbsp raspberries jam (without pips if you prefer)
• 1 tub vanilla ice cream
• 6 egg whites
• 250g golden caster sugar

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Difficulty and servings

Makes 6

Preperation and cooking times

Ready in 20 mins plus chilling

Ingredients

• 1 loaf Madeira cake or sponge cake
• 3 tbsp raspberries jam (without pips if you prefer)
• 1 tub vanilla ice cream
• 6 egg whites
• 250g golden caster sugar

Per serving

474 kcalories, protein 8g, carbohydrate 88g, fat 12.5 g, saturated fat 6.1g, fibre 0.4g, salt 0.75 g

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