This dome shaped specialty has three ice cream like layers, strawberry, chocolate and orange. For a sensational ending to a elegant meal this recipe will dazzle your guests. Prepare well in advance and freeze. Originated from a Better Home & Gardens Italian cookbook. Trust me this is well worth the effort. Serves 12 to 16.

Sponge Cake

5 Egg yolks 5
3 tbsp Water 50 mL
1 tsp Finely shredded lemon peel 5 mL
1 tsp Vanilla 5 mL
1/4 tsp Salt 1 mL
1 cup Sugar (divided) 250 mL
1 cup All-purpose flour (divided) 250 mL
5 Egg whites 5
1 tsp Cream of tartar 5 mL


1/2 cup Sugar 125 mL
1/2 cup Water 125 mL
1/2 cup Bourbon, rum or maraschino liqueur 125 mL
24 oz {3 cups} Whipping cream 710 mL
3/4 cup Sifted Powdered sugar 175 mL
1/4 cup Orange liqueur 50 mL
1 10 oz pkg. Frozen Strawberries, thawed & drained 285 g
2 tbsp Brandy 25 mL
2 tbsp Unsweetened Cocoa powder 25 mL
2 tbsp Chopped walnuts 25 mL
2 tbsp Finely chopped candied orange peel 25 mL

Begin 6 to 8 hours before serving. Preheat oven 350°F [180°C].Line a 13x9x2 inch [33x23x5 cm.]Jelly roll pan with foil.

Sponge Cake
In a small mixing bowl beat egg yolks, water, lemon peel,vanilla and salt with an electric mixer on high speed about 6 minutes or till thick and lemon colored. Gradually add 1/2 cup [125 mL] sugar, beat till sugar dissolves. Sprinkle 1/4 cup [50 mL] flour over mixture; fold in gently. Thoroughly wash beaters.

In a large mixing bowl beat egg whites and cream of tartar with electric mixer on medium speed till soft peaks form {tips curl}. Gradually add 1/2 cup [125 mL] sugar, beating till stiff peaks form {tips stand straight}. Fold egg yolk mixture into beaten egg whites. Sprinkle remaining flour over egg mixture; fold in gently. Pour batter into ungreased foil lined pan and bake until cake springs back when pressed with finger, 25- 30 minutes.

When cake is done invert in pan, cool slightly and carefully remove foil. Slice cake into vertical strips 1/4 inch wide [1 cm wide].

Stir until dissolved, 1/2 cup [125 mL] sugar and the bourbon, rum or maraschino liqueur. Pour about 1/3 cup [75 mL] of the syrup into a 13x9x2 inch [33x23x5 cm.] pan. Dip both sides of one strip of cake into the syrup mixture; place against bottom and sides of a 2-1/2 quart [2 1/2 L] mixing bowl. Continue moistening and arranging strips in bowl till completely lined, cutting strips to fit. Add syrup to pan as necessary.


  • Combine 1 cup [250 mL] Whipping cream, 1/4 cup [50 mL] powdered sugar and 2 tbsp. [25 mL of the orange liqueur. Beat just till soft peaks form. Fold in drained strawberries. Spread in Cake lined bowl.
  • Combine 1 cup [250 mL] Whipping cream, 1/4 cup [50 mL] powdered sugar and the brandy. Beat just till soft peaks form. Fold in cocoa and nuts. Spread over strawberry layers.
  • Combine remaining cream, powdered sugar and orange liqueur; beat just till soft peaks form, then fold in orange peel. Spread over chocolate layer.

    Dip additional cake strips into remaining syrup mixture and place atop orange layer, cutting as necessary to cover surface.

    Cover and freeze 6 to 8 hours. Unmold onto serving plate. If desired, garnish around the cake with spoonfuls of whipped cream each topped with a strawberry.

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