Best 7 Rainbow Sherbet Cake Roll Recipes

RAINBOW SHERBET CAKE

Steps:

• Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.

RAINBOW SHERBET CAKE

Steps:

• Preheat the oven to 325 degrees F. Grease two 7-by-7-inch cake pans.
• In an electric mixer fitted with the paddle attachment, cream the butter and sugar for 2 minutes. Scrape down the sides of the bowl, and add the vanilla. Add one egg at a time, mixing between each addition. In another bowl, sift the cake flour, all-purpose flour, salt and baking powder. Mix together the milk, lemon juice and lemon zest. Set the mixer to the to the lowest speed, and alternate adding the flour mixture and the milk mixture a little bit at a time, starting and ending with the dry mixture. Scrape down the bowl to make sure all the ingredients are fully combined. Separate the batter evenly into three mixing bowls. Use the food coloring to color one bowl bright green, one bright orange and the last bright pink.
• Scoop each of the colors randomly into each pan. Use a small knife or spatula to swirl the colors into the cake to create a marble effect. Bake until cooked through, 45 minutes.
• Cool the cakes for 20 minutes.
• Frost one of the cakes with Rainbow Sherbet Buttercream, then layer the other cake on top. The cake will look colorful and marbled when cut.
• In an electric mixer fitted with a paddle attachment, cream the butter. Add the powdered sugar and whip until fully mixed, scraping the sides of the bowl as needed. Add the lemon and orange emulsions, then separate the buttercream into 3 equal parts. Color one green, one orange and the last pink. Put all three frosting colors in a pastry bag. When piped, the colors will blend together.

SHERBET RAINBOW

Steps:

• Line a 9-in. round pan with waxed paper. Firmly press the lime sherbet into a 1-in. ring around the edge of pan. Smooth inside of the ring with a metal spatula or butter knife. Immediately form rings with orange and raspberry sherbet. Smooth inside ring; fill in center with lemon sherbet. Freeze overnight or until firm. Loosen edge with a knife. Invert onto a 12-in. square piece of waxed paper. Remove waxed paper from top of sherbet. Cut in half. Press two halves together, forming a half circle. Smooth rounded edge. Transfer rainbow, cut side down, to a freezer-proof serving platter. Just before serving, spoon whipped topping "clouds" at each end of rainbow if desired. Tint coconut with food coloring; sprinkle over topping.

RAINBOW SHERBET ANGEL FOOD CAKE

Steps:

• Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm., Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.

RAINBOW SHERBET CAKE

Steps:

• Slice angel food cake crosswise to make four layers.
• Wash and dry the angel food cake pan, then line it with wax paper.
• Working quickly so the sherbet doesn't melt all over your kitchen, place the top layer of the cut cake back into the bottom of the pan and spread raspberry sherbet evenly on the cake.
• Repeat with remaining cake layers and lime and orange sherbets.
• Place cake and sherbet layers into the freezer for at least 30 minutes to allow it to firm up.
• When firm, run a knife heated in hot water between the pan and wax paper, then carefully tip the cake onto the serving dish, remove wax paper, and finish with final layer of cake: frost sides and top with whipped topping and place back in the freezer for 1 hour, until firm.
• Serve and enjoy!
• You can use whatever flavors of sherbet or sorbet you like - contrasting colors are nice - I've used lemon and mango, as well.

RAINBOW SHERBET ROLL

Steps:

• Preheat oven to 350°F. Line jelly roll pan, 15x10", with waxed paper. Prepare cake mix as directed on package except spread HALF of the batter in pan. Spread remaining batter in ungreased loaf pan, 9x5". Bake until top springs back when lightly touched in center; jelly roll pan = 20 to 25 minutes, loaf pan = 45 to 50 minutes. Cool jelly roll pan 10 minutes.
• Loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges if needed. 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; remove towel. Beginning at narrow end, spread raspberry sherbet on 1/3 of the cake, orange sherbet on next 1/3 of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on aluminum foil, 18x12". Wrap securely in foil; freeze until firm, at least 6 hours. Remove from freezer 15 minutes before serving. Cut into 3/4" slices.

RAINBOW SHERBET ROLL

Steps:

• 1- Move oven rack to lowest position (remove other racks). Heat oven to 350°. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with waxed paper.2- Beat cake mix and water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds beat on medium speed 1 minute. Spread half of the batter in jelly roll pan. Spread remaining batter in ungreased loaf pan, 9 x 5 x 3 inches.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. Cool loaf cake and reserve for another use.4- Cool jelly roll pan 10 minutes. Run knife around edge of pan to loosen cake turn upside down onto towel sprinkled with powdered sugar. Carefully remove pan and waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely, about 1 hour.5- Unroll cake remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next one-third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18 x 12-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 covered in freezer.High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package.1 Serving: Calories 185 (Calories from Fat 10) Fat 1g (Saturated 1g) Cholesterol 5mg Sodium 280mg Carbohydrate 40g (Dietary Fiber 0g) Protein 4g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 4%.Betty's Tip: For a light and luscious treat, cut the leftover loaf cake into slices and serve with a dollop of whipped topping and fresh berries.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.