Rainbow Sherbet Cake Roll

Equipment

• Oven
• Baking sheet

Ingredients

• 1 box white angel food cake mix
• 1¼ cups cold water
• 1½ cups raspberry sherbet, softened
• 1½ cups orange sherbet, softened
• 1½ cups lime sherbet, softened

Instructions

1. 1Preheat the oven to 350°F. Line a 15x10x1-inch baking pan with waxed paper.
2. 2Combine the angel food cake mix and cold water in a large glass or metal bowl. Use a glass or metal bowl, as plastic can hold onto oils that deflate angel food cake. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed for 1 minute. Spread half of the batter evenly into the prepared pan.
3. 3Pour the remaining cake batter into an ungreased 9x5-inch loaf pan.
4. 4Bake the 15x10x1-inch pan for 20 to 25 minutes and the loaf pan for 35 to 45 minutes. The cakes are done when the tops spring back after a light touch in the center. Set the loaf cake aside for another use and let the flat cake cool in its pan for 10 minutes.
5. 5Dust a clean kitchen towel with powdered sugar. The sugar prevents the delicate cake from sticking to the fabric. Run a knife around the edges of the flat cake to loosen it, then invert it onto the prepared towel. Peel off the waxed paper and trim away any stiff edges.
6. 6Roll the warm cake and the towel together starting from one of the narrow ends. Place the rolled cake on a wire rack to cool completely for about 1 hour.
7. 7Gently unroll the cooled cake and remove the towel. Starting at one narrow end, spread the softened raspberry sherbet over the first third of the cake. Spread the orange sherbet over the middle third and the lime sherbet over the final third.
8. 8Carefully roll the cake back up around the sherbet filling. Set the roll seam side down on an 18x12-inch sheet of aluminum foil. Wrap it tightly and freeze for at least 6 hours until completely firm.
9. 9Take the cake roll out of the freezer 15 minutes before you plan to slice it. Cut the roll into 3/4-inch thick pieces.

Recipe Details