Rainbow Sherbet Cake Roll Recipe

5 1 1
Rainbow Sherbet Cake Roll Recipe
Rainbow Sherbet Cake Roll Recipe photo by Taste of Home
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Rainbow Sherbet Cake Roll Recipe

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5 1 1
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This light and easy cake roll can be prepared year-round, but it's especially nice in the heat of summer. I like to have this dessert in the freezer ready to serve to unexpected company.
Recommended: 21 Easter Cake Recipes
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + freezing Bake: 20 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + freezing Bake: 20 min. + cooling

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 1 to 2 tablespoons confectioners' sugar
  • 1/2 gallon berry rainbow sherbet

Directions

Coat two 15-in. x 10-in. x 1-in. baking pans with cooking spray; line pans with waxed paper and spray the paper. Prepare cake mix according to package directions; spread batter into prepared pans. Bake at 375° for 18-22 minutes or until the top springs back when lightly touched and entire top appears dry.
Cool in pans for 5 minutes. Turn each cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack.
Unroll cakes; spread each with 4 cups sherbet to within 1/2 in. of edges. Roll up again. Place with seam side down on plastic wrap. Wrap securely; freeze until firm, about 6 hours. Remove from freezer 15 minutes before serving. Cut into 1-in. slices. Freeze leftovers. Yield: 20 servings.
Originally published as Rainbow Sherbet Cake Roll in Country Woman May/June 1997, p36

Nutritional Facts

1 slice: 183 calories, 2g fat (0 saturated fat), 4mg cholesterol, 187mg sodium, 41g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 1 package (16 ounces) angel food cake mix
  • 1 to 2 tablespoons confectioners' sugar
  • 1/2 gallon berry rainbow sherbet
  1. Coat two 15-in. x 10-in. x 1-in. baking pans with cooking spray; line pans with waxed paper and spray the paper. Prepare cake mix according to package directions; spread batter into prepared pans. Bake at 375° for 18-22 minutes or until the top springs back when lightly touched and entire top appears dry.
  2. Cool in pans for 5 minutes. Turn each cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack.
  3. Unroll cakes; spread each with 4 cups sherbet to within 1/2 in. of edges. Roll up again. Place with seam side down on plastic wrap. Wrap securely; freeze until firm, about 6 hours. Remove from freezer 15 minutes before serving. Cut into 1-in. slices. Freeze leftovers. Yield: 20 servings.
Originally published as Rainbow Sherbet Cake Roll in Country Woman May/June 1997, p36

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nannys hut User ID: 4509662 48413
Reviewed May. 26, 2010

"I love this i make it ahead of time and i have dessert know worry someone shows up dessert"

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