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For assembling:
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1 cup blueberry jam
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2 pints vanilla ice cream
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2 pints raspberry sorbet
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1 pint peach sorbet
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PREPARATION
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Make the angel-food cake: Preheat oven to 350u00b0F. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, line with parchment, and coat parchment with spray. With an electric mixer on medium speed, whisk egg whites and cream of tartar until soft peaks form. Slowly add 1/4 cup superfine sugar; whisk until stiff, glossy peaks form, about 3 minutes.
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Sift remaining 1/2 cup superfine sugar, the flour, and salt over egg-white mixture; fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes. Transfer sheet to a wire rack to cool completely. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake. (Cake can be stored at room temperature, wrapped in plastic, up to 2 days.)
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Assemble the ice-cream cake: Line a 9-by-13-inch baking dish with plastic wrap. Place half the baked angel-food cake in bottom of dish. Spread jam over top. Microwave ice cream to soften, about 20 seconds (or leave at room temperature 10 minutes), then transfer to a bowl and beat with an electric mixer on medium speed until smooth and spreadable, about 30 seconds. Spread ice cream over jam. Freeze until firm, about 1 hour.
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Soften raspberry sorbet as above and beat until smooth, then spread over ice-cream layer. Freeze until firm, about 1 hour.
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Soften peach sorbet as above and beat until smooth, then spread over raspberry layer; top with remaining angel-food cake. Wrap in plastic; freeze overnight (or up to 1 week).
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To serve, rem
