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Rainbow Cake Roll

 Rainbow Cake Roll
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.
10-15 ServingsPrep: 30 min. Bake: 15 min. + freezing


  • 4 eggs, separated
  • 3/4 cup sugar, divided
  • 3/4 teaspoon McCormick® Pure Vanilla Extract 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


  • 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.

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Rainbow Cake Roll (continued)

Directions (continued)

  • 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.