A compote layer of fresh raspberries adds colour and flavour to this showstopping nostalgic bake, while keeping it budget-friendly
Calorie controlled cooking spray
Plain White Flour
Egg, whole, raw
2 medium, raw
Egg white, raw
Low Fat Ice Cream
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist an 18cm springform cake tin with cookingspray and line with baking paper. In a bowl, sift together the flour, cocoa powder and a pinch of salt. In a large bowl, whisk together the whole eggs and 50g caster sugar using an electric hand mixer for 5 minutes, until thick and airy.
- Gently fold in the flour mixture using a large metal spoon. Transfer to the cake tin and level the surface. Bake in the centre of the oven for 12-15 minutes, until firm yet slightly springy to the touch. Cool for a few minutes, then remove from the tin and leave to cool on a wire rack.
- Meanwhile, make the compote. Tip the raspberries into a pan with 2 tbsp water and 30g caster sugar. Bring to the boil, then simmer for 2-3 minutes. Be careful not to overcook the fruit – you want it to keep its shape. Placing a sieve over a bowl, pour in the fruit and set aside the liquid. Transfer the sieved raspberries to a separate bowl and leave to cool completely.
- About 15 minutes before you’re ready to assemble the cake, remove the ice cream from the freezer to give it time to soften. Line the cake tin you used to bake the sponge with clingfilm, leaving a 2-inch overhang. Put the sponge layer back in the cake tin, top with 2⁄3 of the raspberries, and then a layer of the ice cream, smoothing it out to ensure it’s even. Wrap up in the clingfilm and transfer to the freezer for at least 4 hours or until set.
- Make the meringue just before you serve the cake. Add the egg whites to a clean large bowl and, using an electric hand mixer, whisk to form soft peaks. Gradually add the remaining sugar, whisking after each addition, until the mixture is thick and voluminous.
- Remove the cake from the freezer. Release from the tin, remove the clingfilm and transfer the sponge to a cake stand. Working quickly, use a spatula to spread the meringue all over, covering any gaps. Using a kitchen blowtorch, torch the meringue all over until golden. Leave to sit for 10 minutes. Slice using a sharp knife dipped in hot water. Mix some of the reserved fruit juice with the raspberries and serve immediately with the baked Alaska.
No blowtorch? Preheat the oven to 240°C, fan 220°C, gas 9. Put the frozen cake onto a baking tray, add meringue and bake for 2-3 mins