- 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
- 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
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Reviewed Apr. 6, 2015
"I love this cake!"