Ingredients

• 1 large sponge flan case, 25.5cm (10in) diameter
• 5tbsp orange juice
• 7tbsp good-quality jam, any kind
• 1.5 litre tub luxury vanilla ice cream
• 6 large egg whites
• Pinch cream of tartar
• 275g golden caster sugar

Method

1. Put the sponge case on to an ovenproof plate. Spoon the orange juice over the sponge, then spread over the jam. Scoop the ice cream on top of the jam layer and put in the freezer for at least 30min.
2. Put the egg whites into a large, very clean, grease-free bowl and whisk until stiff. Beat in the cream of tartar and a pinch of salt. Use a large spoon to fold in the sugar, 1tbsp at a time, then whisk until very thick and shiny.
3. Spoon meringue over the ice cream to cover, making sure the meringue is sealed to the sponge case edge all the way round. Freeze for at least 1hr or overnight. Preheat oven to 230°C (210°C fan) mark 8.
4. Bake for 3-4min or until the meringue is tinged golden brown. Serve immediately. If the Baked Alaska has been in the freezer overnight, bake and leave to stand for about 15min before serving.

Notes