Rainbow Sherbet Angel Food Cake Recipe

5 5 5
Rainbow Sherbet Angel Food Cake Recipe
Rainbow Sherbet Angel Food Cake Recipe photo by Taste of Home
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Rainbow Sherbet Angel Food Cake Recipe

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5 5 5
Publisher Photo
Talk about a dessert that pops. Sometimes, I make this easy cake even more eye-catching by coloring the whipped cream, too. Use whatever sherbet flavor combination you like. —Bonnie Hawkins, Elkhorn, Wisconsin
Featured In: 21 Easter Cake Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

  • 1 prepared angel food cake (8 to 10 ounces)
  • 3 cups rainbow sherbet, softened if necessary
  • WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

Using a long serrated knife, cut cake horizontally into four layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm.
Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife. Yield: 12 servings.
Originally published as Rainbow Sherbet Angel Food Cake in Simple & Delicious April/May 2014

Nutritional Facts

1 slice: 253 calories, 16g fat (10g saturated fat), 54mg cholesterol, 174mg sodium, 27g carbohydrate (12g sugars, 2g fiber), 2g protein.

  • 1 prepared angel food cake (8 to 10 ounces)
  • 3 cups rainbow sherbet, softened if necessary
  • WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  1. Using a long serrated knife, cut cake horizontally into four layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour.
  2. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm.
  3. Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife. Yield: 12 servings.
Originally published as Rainbow Sherbet Angel Food Cake in Simple & Delicious April/May 2014

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Reviews forRainbow Sherbet Angel Food Cake

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patell User ID: 8568488 246991
Reviewed Apr. 12, 2016

"I have been making this for years. Instead of the whipped cream I use Cool Whip. This is my son's most requested birthday cake."

MY REVIEW
iluvbobcats User ID: 8106579 246333
Reviewed Mar. 30, 2016

"This is a beautiful, unique looking, tasty dessert. It was a hit and everyone ooohed and awed at it. I love this and it will be made many times. I made the recipe exactly as stated."

MY REVIEW
justmbeth User ID: 1196484 231262
Reviewed Aug. 15, 2015

"Made this for my moms birthday. Was light and flavorful. We enjoyed the 1st round but family was not overly anxious for the leftovers."

MY REVIEW
bratzygal User ID: 4928533 230008
Reviewed Jul. 22, 2015

"This looks very much like the dessert my Aunt and Mom used to make for all special events in the early 1950's! I was a little girl then and loved it. I have been looking for the recipe forever, since both my Mom and Aunt never used recipes and they always made homemade Angel Food cakes. They used separate flavors of sherbet instead of the rainbow flavor."

MY REVIEW
KatiaC User ID: 8321774 224355
Reviewed Apr. 6, 2015

"I love this cake!"

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