Rainbow sherbet roll
Rainbow sherbet roll recipe in the cake category
Recipe ingredients:
- 1 box white angel food or lemon chiffon cake mix
- 1 1/2 cup raspberry sherbet
- 1 1/2 cup orange sherbet
- 1 1/2 cup lime sherbet
Recipe method:
- Preheat oven to 350 degrees F.
- Line a 15 x 10 inch jellyroll pan with wax paper.
- Prepare cake mix as directed on box except spread half of the batter into pan.
- Spread remaining batter into an ungreased 9 x 5 inch loaf pan.
- Bake until top springs back when touched lightly in center, jellyroll pan for 20 to 25 minutes, loaf pan for 45 to 50 minutes.
- Cool jellyroll pan for 10 minutes.
- Loosen cake from edges of pan.
- Invert onto towel sprinkled with confectioners sugar.
- Carefully remove wax paper.
- Trim off stiff edges if necessary.
- While hot, carefully roll cake and towel from narrow end.
- Cool on wire rack.
- Invert loaf pan to cool.
- Remove cake from pan.
- Freeze for future use.
- Unroll cake and remove towel.
- Beginning at narrow end, spread raspberry sherbet on 1/3 of cake, orange sherbet on next 1/3 of cake and lime sherbet on remaining cake.
- Roll up carefully.
- Place roll, seam side down, on an 18 x 12 inch length of aluminum foil.
- Wrap securely in foil.
- Freeze until firm, at least 6 hours.
- Remove from freezer 15 minutes before serving.
- Cut roll into 3/4 inch slices.
Tags: rainbow, sherbet, roll, recipe, cake, recipes, cooking