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Cheat's rainbow bombe Alaska recipe
Cheat's rainbow bombe Alaska recipe
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Prep Time:
405 minutes
Cook Time:
5 minutes
Total Time:
410 minutes
Quick and easy dessert using sponge cake, ice cream, and bubblegum flavoring for a delicious treat with minimal effort.
Ingredients:
  • 2L tub vanilla ice-cream, softened slightly
  • 20.00 ml Queen Bubble Gum Flavour for Icing (see tip) or flavour of your choice
  • 2 tsp Queen Rose Pink food colouring
  • 450g pkt double unfilled sponge cake
  • 500ml Original Rainbow ice-cream, softened slightly
  • 4 egg whites
  • 250g caster sugar
Instructions:
  • Grease a 2L (8 cup) pudding basin with a touch of oil and neatly line with 2 sheets of plastic wrap, ensuring the wrap hangs over the edges.
  • In a large bowl, spoon vanilla ice cream and beat with electric beaters until smooth on low speed. Add bubblegum flavoring and pink food coloring, and beat until fully combined. Transfer the mixture to a prepared basin, create a well in the center with the back of a spoon, and freeze for 4 hours until firm.
  • Lay the sponges side by side on a clean work surface. Cover them with the basin lid and carefully cut around the edge of the lid to create a disc shape.
  • Fill the basin well with rainbow ice-cream, ensuring the surface is smooth. Place the cake disc on top. Use any leftover sponge cake to fill gaps, if needed. Cover with overhanging plastic wrap and return to the freezer for 2 hours until firm.
  • In a large heatproof bowl, whisk together egg whites and sugar. Set the bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Continue whisking until the sugar dissolves and the mixture reaches 70°C on a cook's thermometer. Remove the bowl from the heat and transfer the mixture to a separate bowl. Using electric beaters, beat on high for 10 minutes until the mixture cools to room temperature.
  • Flip the cake onto a serving plate, spoon meringue over it, torch to caramelize, and serve right away.

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