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- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 quart (4 cups) of your favorite ice cream (vanilla, chocolate, or a
combination)

**For the Meringue:**

- 4 large egg whites
- 1 cup (200g) granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon v
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) whole milk

**For the Ice Cream Layer:**anilla extract

**Instructions:**

1. **Prepare the Cake Base:**

- Preheat the oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan.
- In a large mixing bowl, cream the butter and sugar together until light and
fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the
vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the
milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes
out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire
rack to cool completely.

2. **Prepare the Ice Cream Layer:**

- Line a 1.5-quart bowl with plastic wrap, leaving enough overhang to cover the
ice cream.
- Soften the ice cream slightly, then spread it evenly in the prepared bowl.
- Cover with plastic wrap and freeze until firm, at least 2 hours.

3. **Assemble the Baked Alaska:**

- Place the cooled cake base on an oven-safe serving plate or baking sheet.
- Remove the ice cream from the bowl by lifting the plastic wrap. Unwrap the ice
cream and place it dome-side up on the cake base.
- Return to the freezer while you prepare the meringue.

4. **Prepare the Meringue:**

- In a clean, dry mixing bowl, beat the egg whites with an electric mixer until
foamy.
- Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the sugar, a tablespoon at a time, and beat until stiff, glossy
peaks form. Beat in the vanilla extract.

5. **Finish and Bake:**

- Preheat the oven to 500°F (260°C).
- Remove the assembled cake and ice cream from the freezer.
 - Spread the meringue evenly over the ice cream and cake, making sure to seal
all the edges completely to prevent the ice cream from melting out.
- Use the back of a spoon to create peaks and swirls in the meringue.
- Bake in the preheated oven for 3-5 minutes, or until the meringue is golden
brown. Watch closely to prevent burning.
- Serve immediately.

Enjoy your homemade Baked Alaska!