Method

​1 Preheat the oven to 190°C/170°C/Gas mark 5. Lightly grease a 20cm (8 inch) sandwich tin and line the base with baking parchment.

2 To make the sponge, place the margarine, sugar, eggs and gluten-free flour in a large bowl then beat until the mixture is combined together. Pour into the sandwich tin and spread the mixture out evenly.

3 Bake in the oven for about 30 minutes until springy to the touch. Turn out and leave to cool completely on a wire rack.

4 For the filling, line a small glass bowl (15 cm/6-inch across) with two layers of cling film, leaving enough hanging over the edge to be able to cover over the top of the bowl.

5 Place the ice-cream in the bowl (you may need to allow it to soften for a few minutes) and smooth over the top surface with a spatula. Cover the top with the overhanging cling film and return it to the freezer.

6 For the meringue, whisk the egg whites in a clean, large bowl until stiff peaks form when the whisk is removed. Slowly whisk in the sugar, whisking well between each addition. Continue to whisk until glossy and very stiff peaks form when the whisk is removed.

7 To assemble, once the cake has cooled, place it in the middle of a baking tray (one that is completely flat, with no 'lip', so that the baked Alaska can be removed easily).

8 Spread the jam thickly on top of the sponge.

9 Take the ice cream out of the freezer. With the help of the cling film, remove the ice cream from the pudding bowl and place it upside down on the cake, remove all the cling film.

10 Quickly spoon over the meringue, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray. It is important that the meringue completely covers the cake and ice-cream with no gaps.

11 Place in the centre of the hot oven 220°C/200°C fan/Gas mark 7 for 3-4 minutes until the meringue is set on the outside and golden in colour.

12 Carefully transfer the baked Alaska to a serving plate, Serve immediately!