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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.

Source: Martha Stewart Living, July/August 1998
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  • hawaiian sunrise
    23 MAY, 2012
    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 cake...it 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!
    Reply
  • mulanie
    1 APR, 2010
    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.
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  • michellelee
    21 APR, 2008
    Light and tasty!
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