Orange-Vanilla Baked Alaska

Difficulty:
1/5

Yield: 1 (8-inch/20.5 cm) cake

Ingredients:

Frozen mousse

  • 8 egg yolks (reserve egg whites for meringue)
  • 1 cup (240 ml) sugar
  • 2 tablespoons (30 ml) cornstarch
  • 1 teaspoon (5 ml) vanilla
  • ¼ cup (60 ml) orange juice
  • 2 tablespoons (30 ml) orange liqueur
  • 2 cups (470 ml) whipping cream, cold
  • 2 tablespoons (30 ml) orange zest

Chiffon cake

  • 3 eggs, separated
  • 6 tablespoons (90 ml) milk
  • 2 tablespoons (30 ml) vegetable oil
  • ½ vanilla bean, scraped seeds only
  • 1 cup (240 ml) cake flour, sifted
  • ½ cup (120 ml) sugar, divided
  • ¾ teaspoon (4 ml) baking powder
  • 1/8 teaspoon (.75 ml) salt

Swiss meringue

  • 8 egg whites
  • 1 cup (240 ml) sugar
  • ¼ teaspoon (1.25 ml) salt
  • ¼ teaspoon (1.25 ml) cream of tartar
  • 1 teaspoon (5 ml) orange zest

 

  • 2 ounces (60 ml) orange liqueur, to finish

Special equipment:

  • confectionary blowtorch

 

Method:

Let’s get baking!

To make the frozen mousse, add egg yolks and sugar to a bowl and whisk.

Add cornstarch, vanilla, orange juice, and orange liqueur and whisk to incorporate.

Place bowl over a pan of boiling water (bain marie) and cook until temperature reaches 175 F (80 C).

Remove from heat and beat until mixture has cooled.

Place mixture over a bowl of ice to cool.

In a second bowl, whip cream and orange zest until stiff peaks form.

Gently fold whipped cream into yolk-orange mixture, adding a bit at a time.

Line an 8-inch (20.5 cm) glass bowl with plastic wrap and pour in the mixture, leveling the top.

Cover and freeze.

 

To make the cake, preheat oven to 350 F (175 C).

Whisk together egg yolks, milk, vegetable oil, and vanilla seeds.

In a separate bowl, sift cake flour, ¼ cup (60 ml) sugar, baking powder, and salt.

Pour flour mixture into egg yolk mixture and stir to combine.

Beat egg whites until soft peaks form.

Add remaining sugar slowly, and continue beating until stiff peaks form.

Fold egg whites into egg yolk mixture.

Pour into an 8-inch (20.5 cm) pan lined with parchment paper.

Bake 25-30 minutes until toothpick inserted into the centre comes out clean.

Let cool.

Fit into bowl with mousse, cutting away excess over the top of the bowl, and let freeze 4 hours or more.

 

To make the meringue, whisk together egg whites, sugar, and salt in a bowl set over boiling water (bain marie).

Whisk until temperature reaches 150 F (65 C).

Take off the heat, add cream of tartar and orange zest and beat until egg whites are thick and glossy.

 

Release mousse-cake from bowl.

Spread meringue over cake.

Use a confectionary torch to brown the meringue.

 

To finish, place orange liqueur in a small saucepan and heat over medium heat until it starts to simmer.

Using a long-handled match, carefully light the liqueur on fire.

Pour over the meringue.

Let flame die out – this should take a few seconds.

 

Share.