1 / 1
Rainbow Sherbet Cake Roll
Light, airy angel food cake meets frosty layers of raspberry, orange, and lime in this vibrant dessert. It's a visually stunning treat that brings a nostalgic, ice-cream-parlor feel right to your dining table. The delicate sponge rolls beautifully around the softened sherbet, creating a striking swirl of pastel colors in every slice. Since it needs time to set up in the freezer, you'll want to make this a day ahead of your gathering. When it's time for dessert, just slice and serve a refreshing treat that everyone will love.
Equipment
- Oven
- Baking sheet
Ingredients
- 1 box (16 oz) 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
- 1Preheat the oven to 350°F and line a 15x10x1-inch baking pan with waxed paper.
- 2Combine the cake mix and cold water in a large glass or metal bowl. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed for 1 minute. Pour half of the batter into the prepared flat pan, and the remaining batter into an ungreased 9x5-inch loaf pan.
- 3Bake the flat pan for 20 to 25 minutes and the loaf pan for 35 to 45 minutes, until the centers spring back to a light touch.
- 4Let the cakes cool for 10 minutes. Remove the loaf cake from its pan and set it aside for another use. Run a knife around the edges of the flat pan to loosen the cake, then invert it onto a clean towel dusted with powdered sugar.
- 5Peel off the waxed paper and trim any stiff edges from the cake. Roll the warm cake up inside the towel starting from the narrow end. Rolling it while warm prevents the cake from cracking later. Set it on a wire rack to cool completely, about 1 hour.
- 6Unroll the cooled cake and set the towel aside. 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.
- 7Gently roll the cake back up without the towel. Set the finished roll seam-side down on an 18x12-inch sheet of aluminum foil and wrap it securely.
- 8Place the wrapped roll in the freezer for at least 6 hours until completely firm. Let it sit at room temperature for 15 minutes before slicing into 3/4-inch pieces.
Notes
- Make ahead: This dessert requires at least 6 hours of freezing time, making it an excellent candidate to prepare the day before you plan to eat it.
- Bonus cake: The extra batter baked in the loaf pan isn't used in the roll. You can slice and serve it with fresh berries or freeze it for later.
- Storage: Keep the tightly wrapped sherbet roll in the freezer for up to 3 months.