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Rainbow Cake Roll

Total Time

Prep: 30 min. Bake: 15 min. + freezing


10-15 servings

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.


  • 4 large eggs, separated
  • 3/4 cup sugar, divided
  • 3/4 teaspoon vanilla 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


  1. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
  2. 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.
  3. 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. Cool completely on a wire rack.
  4. 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.
  5. Remove from the freezer 15 minutes before serving. Sprinkle with confectioners' sugar.

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