Rainbow Sherbet Angel Food Cake

Name: Rainbow Sherbet Angel Food Cake
Prep time: 25 min
Total time: 25 min
Yield: 12 servings.
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

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

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.

Nutrition Facts

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

Originally published as Fruit and Cream Cake in Simple & Delicious April/May 2014

Reviews

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Average Rating:

cookie20

Jul 3, 2018

I have been making this cake for several years. I sometimes, add fruit to the sherbets to match their flavors, if possible. Example: mandarin oranges in the orange, raspberries in the raspberry,etc. I have used blueberries or blackberries in the lemon, although it will change the color a bit. If you can find pineapple sherbet, try using the pineapple tidbits. The crushed is too small, and chunks are too large. It is also fun to decorate the frosting with candied fruit slices.
patell

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.
iluvbobcats

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.
justmbeth

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.
bratzygal

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.
KatiaC

Apr 6, 2015

I love this cake!