Practical Baked Alaska

Get a 9-inch (23 cm) square cake pan. Cut a square of parchment paper large enough to cover the pan and extend up the sides. Cut diagonal slits into the corners of the parchment so it sits securely inside the pan.

Preheat your oven to 350°F (180°C).

Combine all ingredients for the cake. Whisk or beat until smooth, then continue mixing for a couple of minutes to incorporate air into the batter.

Pour the batter into the prepared cake pan. Bake until a skewer or knife inserted into the center comes out clean. This typically takes around 25 minutes, but may vary.

Let the cake cool on the counter for a short period, then transfer it to the freezer to harden for at least 30 minutes.

About 10 minutes before you plan to assemble, take the ice cream out of the freezer to soften on the counter until it's spreadable but not melted.

Remove the hardened cake from the freezer. Drop dollops of softened ice cream evenly over the surface. Use the back of a large spoon or a spatula to smooth the ice cream into an even layer.

Return the pan with the cake and ice cream layer to the freezer to harden while you prepare the meringue.

Combine the sugar, water, and corn syrup (if using) in a small saucepan. Heat on high until it comes to a boil.

While the syrup heats, place the egg whites, cream of tartar, and cornstarch in a large, heat-proof mixing bowl. Whip until firm peaks form.

When the boiling syrup reaches 240°F (115°C), carefully drizzle it into the whipping egg whites. Continue whipping as you add the syrup.

Once all the syrup is incorporated, continue whipping until the meringue cools to a warm (but not hot) temperature to the touch. Mix in the vanilla extract and a tiny pinch of salt.

While the meringue is still warm and pliable, remove the pan from the freezer. Dump the meringue onto the ice cream layer and smooth it out into an even coating.

Return the pan to the freezer and let the entire dessert harden for at least a couple of hours, or preferably overnight.

When ready to serve, use the parchment paper to lift the entire dessert out of the pan and onto a cutting board. Peel off the parchment from the sides.

Choose one of the browning methods: a very hot broiler, a kitchen torch (recommended for best results), or by flambéing individual slices with a high-proof spirit. If browning whole, do it quickly straight from the freezer. If browning slices, wipe the knife clean between cuts for neat edges.