Best 3 Rainbow Sherbet Roll Recipes
Indulge in a delightful explosion of flavors with our Rainbow Sherbet Roll, a captivating dessert that combines the vibrant colors of the rainbow with the refreshing taste of sherbet. This eye-catching treat features layers of homemade vanilla sponge cake, each infused with a different sherbet flavor – lime, lemon, orange, raspberry, and grape. Savor the perfect balance of sweetness and tanginess as you relish each colorful bite. The roll is further adorned with whipped cream and rainbow sprinkles, making it an irresistible centerpiece for any celebration or a delightful way to brighten up a summer afternoon.
In addition to the main recipe, we also offer variations to cater to different dietary preferences. For a gluten-free option, we provide a detailed guide on making a gluten-free sponge cake, ensuring everyone can enjoy this delightful dessert. For those with egg allergies, we have a dedicated eggless sponge cake recipe that delivers the same fluffy texture and delicious flavor without compromising taste. We've also included a vegan variation, featuring a plant-based sponge cake and dairy-free whipped cream, making it a delightful treat for vegans and those with lactose intolerance.
Our Rainbow Sherbet Roll promises a delightful culinary journey that will tantalize your taste buds and bring a pop of color to your dessert table. With its vibrant layers, refreshing flavors, and customizable options, this dessert is sure to become a favorite for celebrations and everyday indulgences alike.
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.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 215, Carbohydrate 48 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg
RAINBOW SHERBET CAKE ROLL
This light and easy cake roll can be prepared year-round, but it's especially nice in the heat of summer. I like to have this dessert in the freezer ready to serve to unexpected company.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 3
Steps:
- Coat two 15x10x1-in. baking pans with cooking spray; line pans with waxed paper and spray the paper. Prepare cake mix according to package directions; spread batter into prepared pans. Bake at 375° for 18-22 minutes or until the top springs back when lightly touched and entire top appears dry. , Cool in pans for 5 minutes. Turn each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cakes; spread each with 4 cups sherbet to within 1/2 in. of edges. Roll up again. Place with seam side down on plastic wrap. Wrap securely; freeze until firm, about 6 hours. Remove from freezer 15 minutes before serving. Cut into 1-in. slices. Freeze leftovers.
Nutrition Facts : Calories 183 calories, Fat 2g fat, Cholesterol 4mg cholesterol, Sodium 187mg sodium, Carbohydrate 41g carbohydrate, Fiber 3g protein.
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.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 215, Carbohydrate 48 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg
Tips:
- For a smoother sherbet, use a high-powered blender or food processor.
- If you don't have a piping bag, you can use a resealable plastic bag with the corner snipped off.
- To make sure the sherbet roll stays intact, freeze it for at least 2 hours before serving.
- You can use any type of sherbet you like for this recipe. Some popular flavors include rainbow sherbet, lemon sherbet, and orange sherbet.
- If you want a more colorful sherbet roll, you can add a few drops of food coloring to each layer of sherbet.
- You can also add other mix-ins to the sherbet, such as chopped nuts, chocolate chips, or fruit.
- Serve the sherbet roll with your favorite toppings, such as whipped cream, chocolate sauce, or fresh fruit.
Conclusion:
The rainbow sherbet roll is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its colorful layers and creamy texture, the rainbow sherbet roll is sure to be a hit with everyone who tries it.
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