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    Home » Key Stage 2 Science » The science behind Baked Alaska!

    The science behind Baked Alaska!

    February 13, 2012 By Emma Vanstone 22 Comments

    Make a yummy Baked Alaska and learn at the same time.

    Mmmmm, Ice-cream is one of my and my children’s favourite foods. On its own straight out of the tub, or on top of a cone or with a pudding, it is just yummy, but we all know what happens if you leave ice cream out for too long, don’t we? Yes, it melts!

    Personally, I quite like runny ice cream, but is it possible to keep ice cream cold and not melt and apply heat?

    Sounds impossible, doesn’t it? but actually, in the simple pudding Baked Alaska, we are going to see this happen!

    What you will need:

    Some cookies or sponge cake (quite large ones!)

    Some ice-cream

    3 large eggs

    200g of sugar

    Mixing bowl

    Whisk

    Baking tray

    Aluminium Foil

    Oven

    How to make Baked Alaska

    1. Firstly, you need to separate the egg yolk from the egg white. The easiest way to do this is to crack the egg into your hand over a bowl. Catch the yolk and let the white drain through your fingers. Put the yolk into a separate bowl. Try to get as much of the white as possible.

    The Science behind baked Alaska, Science Sparks
    Separate the eggs

    2. Add the sugar and whisk together until you have a glossy thick meringue mixture – test it over your head to check that it is stiff enough. If you think it will pour, it is not ready!

    The Science behind baked Alaska, Science Sparks
    Pour in the sugar
    The Science behind baked Alaska, Science Sparks
    Being brave!

    3. Pre-heat your oven to the highest gas mark.

    4. Line your baking tray with the silver foil. Place on your cookies.

    The Science behind baked Alaska, Science Sparks
    Yummy cookies!

    5. Take a scoop of ice cream that will fit the centre of the cookie. Put it into the meringue mix and submerge it until it is totally covered.

    6. Put your ice cream scoop on the cookie.

    The Science behind baked Alaska, Science Sparks
    Ice-cream ball totally submerged in Meringue

    7. Bake the ice cream for about five minutes or until it goes golden brown.

    8. Remove it and cool it for a few minutes, so you don’t burn your lips and you have a nice yummy pudding!

    The science behind baked Alaska, Science Sparks

    The science behind baked Alaska, Science Sparks
    Non melted ice-cream! Whoop whoop!

    Why doesn’t Baked Alaska melt?

    When you whisk up the meringue, you fill the mixture with lots of air bubbles, remember, we looked at transforming egg whites a little while ago!  This acts as an insulating layer around the ice cream and protects it from heat. The heat is unable to penetrate through and so the ice cream stays cold.

    So there you have it – science and a pudding all in one! You can’t get better than that!

    Last Updated on February 27, 2023 by Emma Vanstone

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    Safety Notice

    Science Sparks ( Wild Sparks Enterprises Ltd ) are not liable for the actions of activity of any person who uses the information in this resource or in any of the suggested further resources. Science Sparks assume no liability with regard to injuries or damage to property that may occur as a result of using the information and carrying out the practical activities contained in this resource or in any of the suggested further resources.

    These activities are designed to be carried out by children working with a parent, guardian or other appropriate adult. The adult involved is fully responsible for ensuring that the activities are carried out safely.

    Reader Interactions

    Comments

    1. Kelly

      February 13, 2012 at 8:19 am

      Yummy science!

      Reply
      • ScienceSparks

        February 17, 2012 at 9:19 am

        Yes, kitchen science is one of our favourites.

        Reply
    2. HELEN

      February 13, 2012 at 4:13 pm

      yum! I’ve never made a baked alaska but I want to try now!
      x

      Reply
      • ScienceSparks

        February 17, 2012 at 9:18 am

        It is totally worth the effort!

        Reply
    3. maryanne @ mama smiles

      February 14, 2012 at 3:11 pm

      Yum! Yours looks gorgeous!

      Reply
      • ScienceSparks

        February 17, 2012 at 9:18 am

        It was…the great thing about science it you have to repeat the experiment to ensure it is accurate!

        Reply
    4. annelittlesproutbooks

      February 14, 2012 at 6:40 pm

      Have to admit I’ve never tried Baked Alaska, let alone knew how it worked… I’m so intrigued now!

      Reply
      • ScienceSparks

        February 17, 2012 at 9:14 am

        Give it a go…the yumminess is worth the effort!

        Reply
    5. Actually Mummy...

      February 15, 2012 at 10:04 am

      I have never made baked alaska but it’s half term holidays so I’m going to do it today!!

      Reply
      • ScienceSparks

        February 17, 2012 at 9:13 am

        Oh it was so delicious especially as the cookie goes warm and soft! Delicious!

        Reply
      • baily

        April 29, 2014 at 3:51 pm

        i am sooooo hungry now cause of how it looks

        Reply
    6. Cerys @ Rainy Day Mum

      February 15, 2012 at 8:48 pm

      This is so great and something that I can’t wait to do once J is a little older. I love how brave you were with the bowl

      Thank you for linking up to Tuesday Tots

      Reply
      • ScienceSparks

        February 17, 2012 at 9:13 am

        Yes I was a little nervous! Your welcome! x

        Reply
    7. maggy,red ted art

      February 16, 2012 at 6:50 pm

      Oooh yummy and I LOVE that image of the whisked egg white.. really didn’t fall out!

      Thank you for sharing on Kids Get Crafty!

      Maggy

      Reply
      • ScienceSparks

        February 17, 2012 at 9:11 am

        It really didn’t fall out, but I was very nervous!

        Reply
    8. Carrie

      February 20, 2012 at 1:28 am

      How fun! I remember making Baked Alaska with my mother for special occasions…Christmas maybe. We never discussed the science behind it though. Thank you for sharing at Sharing Saturday!! Have a great week!

      Reply
    9. Rachel

      February 20, 2012 at 4:05 pm

      I can’t tell how much sugar is needed. It only says “g of sugar” on my screen.

      Reply
    10. Charlene

      January 29, 2018 at 8:55 pm

      I’m guessing that the amount of sugar is 100g? I looked at another few recipes for baked alaska, and 100g (or nearly 1/2 c) of sugar seems about right in proportion to the egg whites.

      Reply

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