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Rainbow Sherbet Roll

Yes, you can! Roll light, fluffy angel food cake around refreshing raspberry, orange and lime sherbets for a cool and easy make-ahead treat.

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( 30 Ratings)

30 Ratings

5 Stars 77%

4 Stars 13%

3 Stars

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1 Stars

Member Reviews ( 16 )

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Prep Time 15 min
Total Time 7 hr 50 min
Servings 12

Ingredients

1: package Betty Crocker® white angel food cake mix

1 1/4: 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

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Directions

1 Preheat oven to 350ºF. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
2 Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.
3 Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.
4 Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.

EXPERT TIPS

Expert Tips

Keep this refreshing summertime dessert in the freezer for drop-in company.

Rolling is easy if you have the right towel. Use a clean, low-lint cotton kitchen towel with a tight broadcloth or flour-sack weave.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 215
Calories from Fat: 10 ),

% Daily Value

Total Fat: 1 g; 1 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 5 mg; 5 %;
Sodium: 280 mg; 280 %;
Total Carbohydrate: 48 g; 48 %
(Dietary Fiber 0g 0% ),
Protein: 4 g; 4 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1 Starch; 2 Fruit;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 16 Reviews View All

Posted 5/8/2012 1:49:20 AM REPORT ABUSE hey1144 said:

Rating:

Make sure you line the pan with wax paper, I didn't and the cake stuck and was burned on the bottom- check the cake before the time listed. The flavor at the end is nice, the cake tastes more like a sponge cake and the ice cream inside is very cold when eating. Also very hard to cut the cake, stuck to the fingers when holding it so finally just took a knife and pushed it down to make a slice. Looked like a colorful sushi roll according to a family member.

This reply was: Helpful Inspiring

Posted 4/21/2011 11:58:11 AM REPORT ABUSE betsyct said:

Rating:

This is a great recipe. Be aware that if you have a pan with a dark bottom, even if it's not black on the surface, these will burn at350, in 20 min. I thought my oven was off, but when I read the directions on the cake box, it warns to lower the oven to 325 for dark colored or non- stick pans.

This reply was: Helpful Inspiring

Posted 2/8/2011 2:59:40 PM REPORT ABUSE hollyzgrace said:

Rating:

This was so popular with my family when I made it a few months ago ~ I was just asked to make another for a birthday party this week-end! I use rainbow sherbet, rather than 3 separate flavors. Looked just as pretty!

This reply was: Helpful Inspiring