Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Marbled strawberry bombe | wefacecook.com Marbled strawberry bombe | wefacecook.com cocoa sponge cake "/>


Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 25 minutes
Cooking time: 3 minutes
Totaltime: 28 minutes

cocoa sponge cake


  • 1 recipe cocoa sponge cake
  • 1/4 cup Grand Marnier liqueur
  • 1 pint fresh sliced strawberries
  • 1 quart strawberry ice cream
  • 6 egg whites
  • 1 cup confectioners' sugar


  • Slice the prepared cocoa sponge cake in two horizontally. Sprinkle cakes with Grand Marnier.
    Place one cake on a heatproof plate or platter, arrange strawberries over cake, top with remaining cake.
    Soften ice cream slightly, spoon onto cake, shape into a dome, cover, freeze until firm.
    Beat egg whites in a medium bowl with an electric mixer. until soft peaks form. Gradually add sugar while beating.
    Spoon meringue into a large piping bag fitted with a tube. Starting with the base of the cake, pipe mixture evenly around cake and ice cream until completely covered.
    Bake in a 500 degree oven for about 3 minutes or until meringue is lightly brown.
    Serve immediately.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note