Heston’s Häagen-Dazs Double Chocolate & Banana Baked Alaska

Step 1 - Cake Base

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1. Preheat oven to 180°C.

2. Brown the butter in a pan until a nutty aroma develops. Remove from heat and strain to remove the solids, leave to cool.

3. Combine the vegetable shortening, browned butter, and oil in a pan. Warm until just melted.

4. In an electric mixer whisk the egg yolks on medium speed and gradually add the warm fats and oil until a mayonnaise-like emulsion forms. Refrigerate this until very cold before proceeding.

5. Meanwhile, sift the flour, 100g of the sugar, salt and baking powder.

6. Swap the whisk for the paddle attachment and add the sifted dry ingredients to the cold egg yolk mixture. Beat slowly on low speed for 15 seconds, or until the dry ingredients are incorporated.

7. Add the milk and mix on slow speed for an additional 30 seconds or until the ingredients are fully incorporated.

8. Scrape the batter out of the bowl and set this aside. Clean the bowl very well to remove any traces of fat. Rinse and dry thoroughly.

9. Add the egg whites to the mixing bowl and whisk on high speed for one minute. Add the other half of the sugar and continue to whisk for a further minute or until stiff peaks are formed.

10. Using a large spatula, gently fold 1/3 of the reserved batter into the egg whites. When incorporated, gently fold in the rest of the batter until there are no streaks of egg whites. Do not over mix or the cake will not be soft and light.

11. Pour 400g of this batter evenly into a buttered and floured 19cm x 9cm x 6 ½ cm cake tin.

12. Bake in the preheated oven for approximately 20 to 25 minutes.

13. Remove the cake from the oven and bang it down on to the countertop before turning the cake onto a rack to cool.

Tip: If using right away, leave the cake at room temperature. If not, wrap the cake in several layers of cling film and freeze until required.
 

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