Use this recipe to make Tiramisu Ice Cream Cake. To make our Watermelon Bombe, use a half batch of this recipe: Divide the batter between two 6-inch-round layer-cake pans, and bake for 35 minutes. Use one layer for the bombe, and freeze the second layer for later use.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Butter a 9-inch square baking dish. Line bottom with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Sift together flour and cornstarch into a small bowl; set aside.

  • Put yolks, vanilla, and 1/2 cup sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a large bowl.

  • Put egg whites and salt into the clean bowl of an electric mixer fitted with the clean whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Continue beating until stiff, glossy peaks form, 2 to 3 minutes.

  • Using a rubber spatula, fold egg white mixture into the yolk mixture. Fold in reserved flour mixture in 3 batches. Transfer batter to prepared pan; smooth top with an offset spatula.

  • Bake until a cake tester inserted into center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. Turn out cake onto rack. Cake can be wrapped well in plastic and stored at room temperature up to 2 days.

Reviews (4)

177 Ratings
  • 5 star values: 21
  • 4 star values: 29
  • 3 star values: 70
  • 2 star values: 39
  • 1 star values: 18
Rating: 5 stars
This is my all time favorite recipe for a sponge cake. Super easy and works every time. I highly recommend using a simple syrup if you're using this recipe for a layered cake. This cake comes out a bit dry but the simple syrup adds the moisture back into the cake.
Rating: 5 stars
I used this sponge to make tiramisu, not the ice cream version from this site, but the traditional one. I find ladyfingers a bit bland. This is a dry is supposed to be - hence the name "Sponge Cake". Sponge cakes are typically paired with a sauce or cream to soak up. They are similar to angel food cakes but contain the yokes for fat and protein. This is a perfectly simple traditional vanilla sponge cake that absorbs up berry sauces or coffee liqueur very nicely!
Rating: Unrated
This was very easy to make. The only problem i had was that I found it to be a little bit dry. I put it in convection bake for less time than the recipe called for (checking it often), so I don't think I overbaked it. Maybe next time I should add some milk to the batter to moisten it up.
Rating: Unrated
Light and tasty!