Rhubarb & Custard Bombe

Preparation info
  • Makes


    bombe cake
    • Difficulty


    • Ready in

      1 hr 10

Appears in
The Pink Whisk Guide to Cake Making

By Ruth Clemens

Published 2013

  • About

How about a Cake Bombe for a grand show-off dessert? The cake lesson here is a Joconde sponge, a super flexible sheet that can be shaped and moulded all sorts of ways. Here it’s filled with my favourite combination of rhubarb and custard, but I’m sure you can come up with all sorts of flavours for the filling!


Vanilla Cream

  • 300 ml (10 fl oz) double (heavy) cream
  • 1 tsp vanilla bean past


  1. First make the vanilla cream. Place the double cream, icing sugar and vanilla bean paste into a large bowl and whisk until the mixture forms soft peaks. The consistency should be soft but not runny. Cover the vanilla cream with cling film and store in the fridge until later.