cocoa sponge cake
1/4 cup Grand Marnier
1 pint fresh sliced strawberries
1 quart strawberry ice
6 egg whites
1 cup confectioners' sugar
prepared cocoa sponge cake in two horizontally. Sprinkle cakes with Grand
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.
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.