1 quart each Mayfield Chocolate, Vanilla & Strawberry ice cream
4 large eggs, separated
3/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Preheat oven to 350°. Grease an 8-inch round cake pan. In a medium mixing bowl, sift flour once, then measure and sift again with baking soda. Set aside.
In a large mixing bowl, cream butter and add 1 cup sugar. Beat until fluffy. Add egg yolks, blending after each addition. Add flour, alternating with milk, and beat until smooth. Add vanilla and stir. Pour batter into greased cake pan. Bake 50 minutes, or until cake springs back in center.
Let cake cool 10 minutes in pan, then remove and cool completely on rack.
Allow Mayfield Chocolate ice cream to soften slightly, then spread 4 cups in an 8-inch round cake pan. Place in freezer to harden, about 2 hours.
Place the cooled cake on a foil-lined baking sheet. Dip frozen pan of Mayfield Chocolate ice cream in hot water for a few seconds, then unmold onto the cake layer. Repeat for Mayfield Vanilla ice cream and Mayfield Strawberry ice cream. If you only have 1 or 2 cake pans, place cake and Mayfield ice cream layers in freezer until you are ready to assemble the entire Baked Alaska.
When all layers are assembled, return cake to freezer to harden for about 2 hours.
Preheat oven to 450°. In a large mixing bowl, beat the egg whites with the cream of tartar until they form soft peaks. Gradually add the remaining sugar, then beat until peaks are stiff. Spread meringue over cake, covering top and sides. Make peaks and swirls in meringue to decorate. Bake cake for 5 minutes or until the meringue begins to brown. Transfer cake to a serving dish and serve at once.