Baked Alaska Cake Roll is made with a light & airy chocolate cake filled with homemade strawberry ice cream and topped with toasted meringue. This is a show stopping dessert that can be served any time of year.

Let’s talk about the process for putting together this spectacular dessert. But first, if you want to read about the basics of making homemade ice cream I suggest you check out my Vanilla Bean Ice Cream post.

I knew I wanted to fill the cake roll for this Baked Alaska with homemade strawberry ice cream. Not only are strawberry and chocolate a great flavor combination, the colors are pretty too.

Of course this cake would also be wonderful filled with homemade Chocolate Chip Mint Ice Cream, Double Chocolate Malted Ice Cream, White Chocolate Ice Cream, Brown Sugar Ice Cream, Cheesecake Ice Cream or your favorite store bought ice cream.

How to make a Baked Alaska Roll:

The chocolate cake should be completely cooled before you assemble the roll.
If you’re using homemade ice cream make the base the day before then churn the ice cream while the cake is cooling.
Scoop the ice cream straight from the machine onto the cooled cake, roll it and put it directly in the freezer.
If you’re using store bought ice cream or ice cream that is already frozen leave it at room temperature to soften before assembling the cake roll.
If you have a stand mixer you can use the paddle attachment on low speed to soften the ice cream.
The cake will probably ooze a bit as it’s rolled and while it’s starting to freeze.
After an hour in the freezer take the cake roll out and use your hands to quickly fix up the shape before wrapping it tightly in plastic wrap to freeze overnight.
Don’t worry if the roll doesn’t look perfect coming out of the freezer, all that meringue will hide any imperfections.
The Baked Alaska is best served it as soon as the meringue is toasted, but the leftovers can be refrozen for you to enjoy later.
I froze the leftovers after the initial taste testing. The meringue was a little worse for the wear after being re-frozen, but it still tasted good enough to eat.

Watch the video to see how to make a Chocolate & Strawberry Bake Alaska Cake Roll.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

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5 from 1 review

Baked Alaska Cake Roll Recipe

By: Eileen Gray

Chocolate sponge cake roll filled with homemade strawberry ice cream and topped with toasted meringue. This is a show stopping dessert that can be served any time of year.

Prep Time2

Bake Time20

Freezing Time4

Total Time6 20

14 servings

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Ingredients

1 recipe Homemade Strawberry Ice Cream (or your favorite ice cream)

For the Cake

1 ½ oz cocoa powder (⅓ cup)
3 oz boiling water (⅓ cup)
6 large eggs
6 oz granulated sugar (¾ cup)
⅛ teaspoon table salt
1 teaspoon vanilla extract
3 oz cake flour (¾ cup, see note)
2 oz unsalted butter (melted)

For the Meringue

5 egg whites
¼ teaspoon cream of tartar
4 oz sugar (½ cup)

Instructions

Make the Cake

Preheat the oven to 375 °F. Line a half sheet pan with parchment paper.
In a small bowl, combine 1 ½ oz cocoa powder and 3 oz boiling water, whisk until smooth and set aside
Combine 6 large eggs, 6 oz granulated sugar, ⅛ teaspoon table salt and 1 teaspoon vanilla extract in a mixer bowl. Set the bowl over a pan of simmering water (make sure the bowl doesn't touch the water).
Whisk until the sugar melts and the eggs are a little warmer than body temp. Remove from the heat, move the bowl to a stand mixer or use an electric hand mixer. Whisk on medium speed until the eggs are "ribboned" (see note 2).
Whisk a cup of the egg mixture into the cocoa mixture. Sift 3 oz cake flour over the remaining eggs and gently fold until the flour is barely incorporated.
Fold in the cocoa mixture and melted 2 oz unsalted butter, careful not to over-fold and deflate the batter. Gently pour the batter into the prepared pan and smooth to an even layer.
Bake until the center of the cake springs back when lightly touched, about 10 minutes. Set the cake aside to cool completely.
Churn the ice cream according to the directions for your ice cream machine or use slightly softened ice cream.
While the ice cream is churning, lift the cake out of the pan, leaving the parchment paper attached. Flip the cake onto a clean sheet of parchment and peel off the old parchment. Flip the cake back over and remove the parchment from the top. The cake needs to be completely cooled before filling.
Spread the soft ice cream in an even layer over the cake. Use the parchment paper to lift the long edge of the cake closest to you and roll the cake, using the parchment to lift and curl the cake. Flip the roll, seam side down and wrap with the parchment paper. Set on a sheet pan and freeze until solid, at least 3-4 hours.

Make the Meringue & Serve

Preheat the oven to 500 °F if you don't have a propane torch.
Whip5 egg whites with ¼ teaspoon cream of tartar until foamy. Slowly add 4 oz sugar and whip to full peak on medium speed.
Remove the cake roll from the freezer and unwrap. Place the cake back on the sheet pan. Pipe or spread the meringue onto the cake, including the two ends. If spreading use a small spatula to create peaks and swirls on the surface of the meringue.
Use the propane torch to brown the entire surface of the cake. Alternately, place the cake into the oven and bake until the meringue is golden brown, about 3-4 minutes. Serve immediately.

Equipment

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Video

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

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