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–+ servings

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Bombe Alaska Recipe

5 from 1 vote
Get ready for a culinary firework with Bombe Alaska! This stunner combines vanilla bean ice cream, sponge cake, and glossy meringue to bring you a dessert that's equal parts flavor and flair. Toasted to perfection with a blowtorch, each bite delivers creamy, cakey, crispy excellence. So, ready to be the star of your next dinner party?

Ingredients

Sponge:
  • 3 eggs
  • 90 g caster sugar
  • 1 tbsp cornflour sifted
  • 1/2 cup plain flour sifted
  • 40 g unsalted butter melted
Meringue:
  • 2 egg whites
  • 2/3 cup caster sugar
Assembly:
  • 1 tub Vanilla Ice Cream

Method
 

  1. Sponge: Preheat oven to 180C. Grease and line a 20cm springform cake tin.
  2. In a stainless steel bowl, beat eggs and sugar over simmering water until thick. Add cornflour and half the flour. Fold in using a metal spoon. Add melted butter and remaining flour. Combine well.
  3. Pour batter into the tin. Bake for 25-30 mins or until a skewer comes out clean. Cool for 4 mins, then move to a cooling rack.
  4. Meringue: Beat egg whites until soft peaks form. Add sugar gradually, continuing to beat until thick and glossy.
  5. Assembly: Cut a 9cm disc from the sponge. Trim to 1cm height. Let ice cream soften slightly, then place on the sponge. Cover with meringue and toast with a blowtorch.
  6. Freeze until serving.

Nutrition

Calories: 405kcalCarbohydrates: 69gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 144mgSodium: 74mgPotassium: 95mgFiber: 1gSugar: 56gVitamin A: 429IUVitamin C: 0.003mgCalcium: 28mgIron: 1mg

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