Baked Alaska with Orange Ice Cream and Chocolate Sponge

Orange Ice Cream

• 200 g whole milk
• 400 g double cream
• 4 egg yolks, from medium eggs
• 150 g caster sugar
• 2 Tbsp vanilla bean paste
• 3 oranges, finely grated zest and juice
• sunflower oil, for greasing

Chocolate Sponge

• 110 g self-raising flour
• 60 g cocoa powder
• 220 g light brown sugar
• 1 pinch fine sea salt
• 1 large egg
• 1 tsp vanilla bean paste
• 100 g double cream
• 50 g sunflower oil
• 110 g water, hot

Finalisation

• 270 g caster sugar
• 250 g egg whites (approx. 7 egg whites), room temperature
• ⅛ tsp cream of tartar