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Rainbow Sherbet Roll

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Rainbow Sherbet Roll
  • Prep 15 min
  • Total 7 hr 50 min
  • Servings 12
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Yes, you can! Roll light, fluffy angel food cake around refreshing raspberry, orange and lime sherbets for a cool and easy make-ahead treat.
Updated Jun 29, 2010

Ingredients

Steps

  • 1
    Preheat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Keep this refreshing summertime dessert in the freezer for drop-in company.
  • tip 2
    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.

Nutrition

215 Calories, 1 g Total Fat, 4 g Protein, 48 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
215
Calories from Fat
10
Total Fat
1 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
280 mg
Potassium
150 mg
Total Carbohydrate
48 g
Dietary Fiber
0g
Protein
4 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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