Preheat the oven to 300°F (150°C).
Prepare the cake base: In a large bowl, whisk the eggs and sugar until the mixture is pale and fluffy. Add the vanilla extract and mix well. Sift in the flour and salt. Add the melted butter and mix until the batter is smooth.
Pour the cake batter into a 8-inch (20 cm) diameter cake pan and smooth the top. Bake for 15-20 minutes or until the cake is golden and puffed. Remove from heat and let cool.
Prepare the ice cream layer: Thaw the ice cream and soften just enough to shape into a dome. Freeze again for 1 hour.
Whisk the egg whites until stiff peaks form. Gradually add sugar and beat until the mixture is thick, glossy, and can stand up to a beater. Spread the meringue over the ice cream layer, making sure to cover it entirely.
Bake for 15-20 minutes or until the meringue turns golden brown. Allow to cool before serving.
Serve the Baked Alaska slightly chilled to enhance the ice cream’s texture and flavor.
Note: You can prepare almost everything ahead of time, including the cake base and the meringue. Serve within 24 hours for best results.