Rainbow Cake Roll Recipe
Rainbow Cake Roll Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Nancy Geissler said that years ago she saw a cake mix ad for a similar cake. This became the inspiration for her colorful cake roll using a homemade sponge cake. She likes to keep it on-hand in her freezer in the summer. "Besides looking pretty, it's refreshing and it always gets raves," she writes from Pittsburgh, Pennsylvania.
Recommended: 21 Easter Cake Recipes
MAKES:
10-15 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + freezing
MAKES:
10-15 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + freezing

Ingredients

  • 4 eggs, separated
  • 3/4 cup sugar, divided
  • 3/4 teaspoon vanilla or lemon extract
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Confectioners' sugar
  • 2 cups raspberry sherbet, softened
  • 2 cups orange sherbet, softened
  • 2 cups lime sherbet, softened

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
In a large bowl, beat egg yolks, 1/2 cup sugar and extract until thickened. In a small bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold into yolk mixture. Combine the flour, baking powder and salt; fold into yolk mixture. Pour into prepared pan.
Bake at 375° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Unroll cake. Spread raspberry sherbet widthwise over a third of the cake to within 1/2 in. of edges. Repeat with orange and lime sherbet. Roll up carefully; place seam side down on a sheet of foil and wrap securely in foil. Freeze until firm, about 6 hours.
Remove from the freezer 15 minutes before serving. Sprinkle with confectioners' sugar. Yield: 10-15 servings.
Originally published as Rainbow Sherbet Cake Roll in Country Woman July/August 2006, p46

  • 4 eggs, separated
  • 3/4 cup sugar, divided
  • 3/4 teaspoon vanilla or lemon extract
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Confectioners' sugar
  • 2 cups raspberry sherbet, softened
  • 2 cups orange sherbet, softened
  • 2 cups lime sherbet, softened
  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
  2. In a large bowl, beat egg yolks, 1/2 cup sugar and extract until thickened. In a small bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold into yolk mixture. Combine the flour, baking powder and salt; fold into yolk mixture. Pour into prepared pan.
  3. Bake at 375° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. Unroll cake. Spread raspberry sherbet widthwise over a third of the cake to within 1/2 in. of edges. Repeat with orange and lime sherbet. Roll up carefully; place seam side down on a sheet of foil and wrap securely in foil. Freeze until firm, about 6 hours.
  5. Remove from the freezer 15 minutes before serving. Sprinkle with confectioners' sugar. Yield: 10-15 servings.
Originally published as Rainbow Sherbet Cake Roll in Country Woman July/August 2006, p46

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRainbow Cake Roll

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review