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Rainbow Sherbet Roll
Rainbow Sherbet Roll
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Prep Time:
15 minutes
Total Time:
7 hours 50 minutes
Create a delightful angel food cake roulade with raspberry, orange, and lime sherbet for a refreshing and effortless dessert.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/3 cups cold water
  • Powdered sugar
  • 1 1/2 cups raspberry sherbet, softened
  • 1 1/2 cups orange sherbet, softened
  • 1 1/2 cups lime sherbet, softened
Instructions:
  • Preheat your oven to 350°F and line a 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
  • In a large glass or metal bowl, mix the cake mix and cold water on low speed for 30 seconds, then switch to medium speed and beat for 1 minute. Spread half of the batter in one pan and the rest in an ungreased 9x5x3-inch loaf pan.
  • Bake jelly roll pan for 20-25 minutes until top springs back when touched lightly. Cool for 10 minutes, then flip onto a powdered sugar-sprinkled towel and remove waxed paper. Trim edges if needed, roll cake and towel, then cool on wire rack for about 1 hour.
  • Unroll the cake and remove the towel. Spread raspberry sherbet on one-third of the cake, orange sherbet on the next third, and lime sherbet on the remaining third. Roll up the cake carefully. Place the roll, seam side down, on an 18x12-inch piece of aluminum foil. Wrap it in foil and freeze for at least 6 hours until firm. Take it out of the freezer 15 minutes before serving. Cut the roll into 3/4-inch slices and store wrapped in the freezer.

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