Lemon-Berry Baked Alaska
 
Makes 1 (8-inch) cake
Ingredients
  • 1¾ cups sugar, divided
  • 2 teaspoons lemon zest
  • ½ cup whole milk, room temperature
  • ⅓ cup vegetable oil
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 1¼ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt, divided
  • 2 pints strawberry ice cream, softened slightly
  • 1 pint raspberry sorbet, softened slightly
  • ⅓ cup water
  • 3 large egg whites, room temperature
Instructions
  1. Preheat oven to 350°. Spray an 8-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper; spray parchment.
  2. In a large bowl, whisk together ¾ cup sugar and lemon zest until sugar is fragrant. Whisk in milk, oil, egg, egg yolk, and vanilla until smooth.
  3. In a medium bowl, whisk together flour, baking powder, and ¼ teaspoon salt. Gradually add flour mixture to sugar mixture, whisking until just combined. Spoon into prepared pan.
  4. Bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Using a serrated knife, level cooled cake.
  5. Line a 1½- to 2-quart bowl with plastic wrap, letting excess extend over sides of bowl. (Top of bowl should be at least 8 inches to accommodate the cake.) Alternately scoop ice cream and sorbet by heaping tablespoons into bowl, gently swirling flavors together. Smooth top with an offset spatula. Place cake layer on top, pressing to remove any gaps in ice cream and sorbet. Cover with excess plastic wrap, and freeze for at least 6 hours or overnight.
  6. Remove plastic wrap from top of cake. Invert cake onto a flat plate or cake stand. Remove bowl, using plastic wrap to pull away from bowl. Discard plastic wrap. Freeze until ready to use.
  7. In a medium saucepan, combine ⅓ cup water and remaining 1 cup sugar. Cook over medium-high heat, without stirring, until an instant-read thermometer registers 240° to 245°.
  8. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and remaining ¼ teaspoon salt at medium speed until foamy. Increase mixer speed to high; slowly add sugar syrup, beating until stiff peaks form.
  9. Remove cake from freezer; using an offset spatula, spread meringue onto ice cream mixture and cake to cover. Using a handheld kitchen torch, carefully brown meringue. Let stand until cake is softened, about 10 minutes, before serving, or freeze until ready to serve, up to 12 hours. Freeze in an airtight container for up to 5 days.
Recipe by Louisiana Cookin' at https://louisianacookin.com/lemon-berry-baked-alaska/