In a large mixing bowl, whisk the eggs and 150g of Tate & Lyle Golden Caster Sugar together until thick and creamy.
Sift the self-raising flour into the egg mixture and fold it in gently. Add the vanilla extract and mix until well combined.
Pour the cake batter into a greased and lined 20cm round cake tin. Smooth the surface with a spatula.
Bake the cake in the preheated oven for about 20-25 minutes or until it's golden and springy to the touch. Remove from the oven and let it cool completely.
Once the cake has cooled, transfer it to a serving plate or cake board. Spread the Lyle's Golden Syrup evenly over the top of the cake.
Take the vanilla ice cream out of the freezer and allow it to soften for a few minutes. Then, spread the ice cream over the cake, covering it completely and creating a dome shape.
Place the assembled cake with ice cream in the freezer for at least 2 hours or until the ice cream is firm.
In the meantime, prepare the meringue topping. In a clean bowl, whisk the egg whites until they form stiff peaks. Gradually add 150g of Tate & Lyle Golden Caster Sugar and cream of tartar while continuing to whisk until the mixture is thick and glossy.
Preheat your grill to high.
Remove the cake from the freezer and quickly cover the entire cake, including the sides, with the meringue mixture. Ensure there are no gaps or exposed areas.
Place the cake under the preheated grill and cook for about 2-3 minutes or until the meringue is golden brown and toasted. Keep a close eye on it to avoid burning.
Once the meringue is nicely browned, remove the Baked Alaska from the grill and serve immediately.