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.
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VERIFIED BY Taste of Home Test Kitchen
- 1 package (14-1/2 ounces) angel food cake mix
- 1/2 gallon 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 cake springs back when lightly touched. Cool in pans for 10 minutes. Turn each cake onto a linen towel dusted with confectioners' sugar. Remove waxed paper; trim off dry edges. Roll up each cake in the towel, starting with a narrow end. Cool on a wire rack. When cooled, unroll cakes; spread each with 4 cups sherbet. Roll up carefully; place with seam side down on aluminum foil. Wrap securely; freeze until firm, about 6 hours. Remove from freezer 15 minutes before serving. Cut into 1-in. slices. Yield: 20 servings.
Originally published as Rainbow Sherbet Cake Roll in Country Woman May/June 1997, p36
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