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Rainbow Sherbet Roll
This colorful dessert features a light angel food cake rolled with bright layers of raspberry, orange, and lime sherbet. It is a refreshing and visually striking treat that works perfectly for summer parties or warm weather entertaining. The airy texture of the cake pairs beautifully with the cold, fruity filling. Since it needs to freeze until firm, you can easily prepare it a day ahead of your event.
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.
- 3Pour the remaining cake batter into an ungreased 9x5-inch loaf pan.
- 4Bake the flat pan for 20 to 25 minutes and the loaf pan for 35 to 45 minutes. The cakes are done when the centers spring back to a light touch.
- 5Let the cakes cool for 10 minutes. Take the loaf cake out of its pan and set it aside for another purpose. 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.
- 6Peel 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. Set it on a wire rack to cool completely for about 1 hour.
- 7Unroll 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.
- 8Gently roll the cake back up. Set the finished roll seam-side down on an 18x12-inch sheet of aluminum foil and wrap it securely.
- 9Place 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.