ALASKA cake photo


  • 1 small to medium sponge flan base, bought for quickness
  • 2 egg whites
  • ½ cup sugar
  • 1 can of raspberries in fruit juice, or fresh berries lightly cooked to soften in a little water
  • Tub vanilla ice cream, kept in freezer until required


Preheat oven to 425F.

In a large clean bowl, whisk the egg whites until they form stiff peaks (they should remain in the upturned bowl!)

Whisk in half the sugar until well mixed. Gradually fold in the remaining sugar a little at a time, keeping the egg whites stiff, until the sugar is completely combined.

Place the sponge base on a flat baking tray lined with greaseproof paper or baking parchment, or into a flan dish.

Remove the raspberries from the tin or cooking pan with a slotted spoon to avoid too much juice and smooth over inside base of the flan.

Just before you want to serve the dessert, place a large mound of frozen ice cream on top of the raspberries.

Now for the tricky bit! Completely cover the ice cream and raspberries with the whisked egg white meringue, making sure it seals the contents right down to the flan edges the whole way round.

Quickly place the baking tray containing the dessert into the hot oven for no more than five minutes, until the meringue is nicely browned.

Remove from the oven, cut into wedges and serve immediately, before the ice cream melts! You can serve with pouring cream and fresh raspberries or other soft berries.

If using a larger flan case for a dinner party, double the quantity of egg whites and sugar accordingly.