Bombe Alaska | How to make Bombe Alaska

By Vibha Bhutada  |  13th Jun 2016  |  
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  • Bombe Alaska, How to make Bombe Alaska
Bombe Alaskaby Vibha Bhutada
  • Prep Time

    60

    mins
  • Cook Time

    40

    mins
  • Serves

    8

    People

12

0

About Bombe Alaska Recipe

Slice through soft and silky pineapple cream frosting to fluffy sponge and ice cream layers. It requires perfect timing but the results are well worth it. Sponge cake recipe credits - Suguna Vinodh.

Bombe Alaska, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Vibha Bhutada. Bombe Alaska is a dish which demands no explanations, it's a whole world of flavour in itself. Bombe Alaska is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Bombe Alaska by Vibha Bhutada is perfect to serve 8 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Bombe Alaska.

Bombe Alaska

Ingredients to make Bombe Alaska

  • For the Sponge:
  • 2 and 1/4 cup all-purpose flour (maida)
  • 2 and 1/4 tsp baking powder
  • 2 cups sugar
  • 4 eggs at room temperature
  • 1/2 cup melted butter (salted)
  • 1 and 1/4 cup milk
  • 1 tsp vanilla extract
  • For the filling:
  • 1 tub of vanilla ice cream
  • 1 tub of dark chocolate ice cream
  • Tutti frutti, optional
  • For the Pineapple Whipped cream Frosting:
  • 1.5 cups whipping cream
  • 2 tsp pineapple essence
  • Yellow liquid food color/food gel color

How to make Bombe Alaska

  1. Making Sponge:
  2. Preheat the oven to 350F/180C.
  3. Line and grease two 9 x 2 inches round pans.
  4. Take a large mixing bowl and add the eggs,sugar and vanilla in it. Set the bowl over a pan of simmering water.
  5. Heat the eggs, sugar and vanilla until slightly hot, stirring constantly to prevent curdling. Keep stirring until all the sugar is completely dissolved.
  6. Run your fingers in the batter and feel the batter. It should be smooth. If its grainy, stir for some more time. This whole process can take between 3-5 minutes.
  7. Using the whisk beater, beat the mixture on high speed for 5 minutes or until triple in volume. If you are using a hand beater you might need to beat for at least 10 minutes.
  8. Combine flour and baking powder and sift. Add it to the batter. Whisk until smooth.
  9. In a small saucepan, heat milk and melted butter just until the mixture is slightly hot. Add hot milk mixture to the batter. Gently whisk to fold in the batter.
  10. The batter will not be thick. Pour the batter in two lined pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  11. Make the bombe:
  12. Cut cake in half cross-ways. Use 2L pudding basin base and top as a guide to cut out a large and small disc of cake. Cut discs in half horizontally. Cut remaining cake in half horizontally, then into 6 triangles.
  13. Line pudding basin with 2 layers 
of plastic wrap, allowing the sides to overhang.
  14. Place small disc of cake in base of basin. Place 3 cake triangles upright and up the side of the basin, trimming to fit.
  15. Place the remaining cake triangles upside-down in the basin to fit between the upright triangles, trimming to fit. Use any remaining scraps of cake to fill in the gaps between the pieces.
  16. Spoon the vanilla ice cream and tutti frutti 
into the cake-lined basin. Use the 
back of a spoon to make a well in the 
centre. Place in the freezer for 2 hours or until almost firm.
  17. Spoon dark chocolate ice-cream into the well. Smooth surface. Cover pudding with the large cake disc, trimming to fit. Cover surface with the overhanging plastic wrap and place in the freezer overnight to set.
  18. For pineapple whipped cream frosting, chill the beaters and the bowl for 15 minutes in the freezer.
  19. Place heavy cream, pineapple essence and yellow food color in the chilled bowl and beat on medium-high until soft peaks form. Be careful not to over whip the cream.
  20. Next, carefully lift the bombe from the basin using the overhanging plastic wrap. Turn the pudding onto a serving plate.
  21. Roughly spoon the pineapple whipped cream frosting over the cake to cover.
  22. Use back of the spoon to form points.
  23. Slice and serve!

My Tip:

1. Use any ice cream filling of your choice. 2. Feel free to add nuts, chocolate chips, jelly cubes of your choice.

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