In a Betty Crocker cookbook from the 1950s, there is a picture of a cake in the shape of an igloo. Many children of the era mistakenly thought such a cake was a Baked Alaska. In reality, a Baked Alaska is not an igloo cake, but a dish of ice cream topped lightly baked meringue. It may also be called a Norwegian omelet or an omelet surprise.

Baked Alaska received its current designation in 1876, from the popular restaurant Delmonico’s in New York. The Delmonico’s version may have been named Baked Alaska in honor of the US acquiring the territory of Alaska.

Baked Alaska had been made prior to this date, with meringue and whipped egg whites, being first developed and baked in the very early 19th century. It became a particularly popular dish in the 1960s because of its hot exterior and cold interior. As well, Baked Alaska offered a dramatic presentation, when colored ice creams like strawberry or peach, contrasted with the white outside layer of meringue.

In traditional recipes for Baked Alaska, ice cream is spooned onto a layer of chilled sponge cake. A layer of meringue is added to the top. The whole is cooked in the oven in order to firm the meringue. The goal is to just bake the meringue without melting the ice cream. Once one adds the ice cream to the sponge cake, the dish is usually refrozen. One should avoid using a glass dish for this, since the dish may shatter when placed in a warm oven.

One may also make individual servings of Baked Alaska in muffin tins or ramekins. These may be easier to make because the baking time on the smaller tins is shorter. The meringue browns more quickly, and there is less chance of melting the ice cream.

The snowy peaks of the meringue do resemble an Alaskan glacier, hence part of the name. However, some do not care for meringue that is not thoroughly cooked. If undercooked meringue can have an undesirable “wet” mouth feel. To avoid such, be sure to follow one’s recipe to the letter. It is better to have a Baked Alaska with slightly melted ice cream, than to have one with wet meringue.