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Rainbow Sherbet Cake Roll

 Rainbow Sherbet Cake Roll
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.
20 ServingsPrep: 20 min. + freezing Bake: 20 min. + cooling


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


  • 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.
Nutritional Facts: One serving equals 183 calories, 2 g fat (0 saturated fat), 4 mg cholesterol, 187 mg sodium, 41 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.