• Prepare an 6-inch round bowl by lining the bottom and sides with plastic wrap.
• Fill the bowl with ice cream. Smooth out its surface and cover it with plastic wrap. Transfer the bowl to the freezer for at least 2 hours.

Sponge cake

• Preheat the oven to 160°C (320°F). Grease and line a cake tin.
• In a mixing bowl, cream together the butter and sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• In another bowl, sift the flour and baking powder together.
• Gradually fold the flour mixture into the butter-sugar mixture until you have a smooth batter.
• Pour the batter into the prepared tin and bake for 40-55 minutes or until a toothpick inserted comes out clean.
• Let the pound cake cool completely before using.
• Level the cake (if needed) then place over the ice cream and return to the freezer.

Meringue

• In a clean, dry bowl, beat the egg whites using an electric mixer at medium speed until soft peaks form
• Gradually add the sugar while whisking until the meringue forms stiff, glossy peaks. Set aside.

Assembly

• Transfer the cake topped with the ice cream dome onto a plate, remove all plastic wrapping.
• Completely cover the ice cream and cake with the meringue, making sure there are no gaps. You can use a spoon to create decorative peaks with the meringue.
• Preheat your oven to 220°C (425°F) or use a kitchen blowtorch. Bake the Baked Alaska for 4-6 minutes or until the meringue is golden brown. If using a blowtorch, carefully brown the meringue until golden all around.
• Enjoy your Baked Alaska with its warm, golden meringue and cold, creamy ice cream inside!