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 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.
RAINBOW SHERBET ANGEL FOOD CAKE
Talk about a dessert that pops. Sometimes I make this easy cake even more eye-catching by coloring the whipped cream too. Use whatever sherbet flavor combination you like. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 253 calories, Fat 16g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 174mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
RAINBOW SHERBET CAKE
A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!
Provided by VITE
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 51.2 g, Cholesterol 2.3 mg, Fat 9.6 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 281 mg, Sugar 27.6 g
RAINBOW SPRINKLE CAKE POPS RECIPE BY TASTY
#AD Bake with the whole family thanks to this recipe for Rainbow Sprinkle Cake Pops! And don't forget to check out The J Team, now streaming exclusively on Paramount+.
Provided by Paramount +
Categories Desserts
Yield 24 pops
Number Of Ingredients 8
Steps:
- Bake the strawberry cake in the pan of your choice according to the package instructions, then let cool completely.
- Line a baking sheet with parchment paper.
- Crumble the cake into a large bowl, then stir in the vanilla frosting, 2 tablespoons at a time, with your hands or a spoon, until the mixture holds together when pressed. You should need between ½ cup and ¾ cup of frosting, depending on the texture of the cake.
- Using a small ice cream scoop or spoon, scoop out 1½ tablespoons of the cake mixture and roll into a tight ball. Place on the prepared baking sheet and repeat with the remaining cake mix; you should have 24 cake balls. Transfer to the freezer while you melt the white chocolate.
- Add ¾ cup white chocolate chips to a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between, until smooth.
- Dip about ¼ inch of one end of a straw in the melted white chocolate, then gently insert into the center of a cake ball, about halfway through the ball. Return the ball, straw-side up, to the baking sheet. Repeat with the remaining cake balls, then return to the freezer for at least 45 minutes, or until the balls are thoroughly chilled and firm.
- Line another small baking sheet with parchment paper.
- Mix 1-3 drops of red food coloring, 1 drop at a time, into the remaining melted white chocolate until it is the desired shade of pink. Transfer the pink chocolate to a small piping bag with a very small round tip.
- Pipe the pink chocolate onto the prepared baking sheet in 24 1-inch-wide bow shapes, using a toothpick to smooth out the edges and fill any gaps. Freeze for 10 minutes, until set. Remove from the freezer and squeeze a small dot of pink gel icing onto the center of each bow, then return to the freezer until ready to use.
- Add the remaining white chocolate chips and the coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between, until smooth.
- Working one at a time, remove the cake pops from the freezer. Dip the pop in the melted white chocolate until completely coated, using a spoon as needed to help cover the top. Use the straw to spin the pop over the bowl to remove any excess chocolate, then sprinkle with rainbow sprinkles. Place the pop, straw up, back on the baking sheet in the freezer. Repeat with the remaining pops, then freeze for 10 minutes more, until the chocolate is set.
- Using the remaining vanilla frosting, place a small dot of frosting on the back of each pink chocolate bow, then press onto the top corner of each cake pop.
- Refrigerate the pops until ready to serve.
- Enjoy!
Nutrition Facts : Calories 293 calories, Carbohydrate 43 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 34 grams
RAINBOW SHERBET CAKE
A colorful, light, and tasty dessert! I've made this for parties a few times, and the response from the party folks has been *very* positive! :)
Provided by Julesong
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
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
Number Of Ingredients 6
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.
Nutrition Facts : Nutritional Facts Serves
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "rainbow sherbet cake roll recipes"
RAINBOW SHERBET ROLL RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
Servings 12Calories 215 per servingTotal Time 35 mins
RAINBOW SHERBET ROLL - BETTYCROCKER.COM
From bettycrocker.com
Estimated Reading Time 1 min
BRIGHT AND COLORFUL RAINBOW SHERBET CAKE | CAKE BY …
From cakebycourtney.com
RAINBOW SHERBET CAKE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
RAINBOW SHERBET CAKE ROLL • DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
Reviews 2Category DessertServings 12
HOW TO MAKE A RAINBOW ROLL CAKE - BAKING WITH BLONDIE
From bakingwithblondie.com
RECIPE OF QUICK RAINBOW SHERBET ( SORBET ) FILLED STRIPED VANILLA …
From foodmenutoday.netlify.app
RAINBOW SHERBET ROLL | RECIPE | ANGEL FOOD, FOOD, ANGEL FOOD CAKE …
From pinterest.com
RECIPE: APPETIZING RAINBOW SHERBET ( SORBET ) FILLED STRIPED …
From recfoodcooking.blogspot.com
NO-BAKE RAINBOW SHERBET CHEESECAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
RAINBOW SHERBET ROLL - VINTAGE RECIPE CARDS
From vintagerecipecards.com
RAINBOW SHERBET CAKE ROLL RECIPE: HOW TO MAKE IT
RAINBOW SHERBET ROLL - PLAIN.RECIPES
From plain.recipes
RAINBOW SHERBET CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
RAINBOW SHERBET ROLL - FRUGAL SOS
From frugalsos.com
RAINBOW SHERBET ANGEL FOOD CAKE - TASTE OF HOME
From stage.tasteofhome.com
RECIPE: TASTY RAINBOW SHERBET ( SORBET ) FILLED STRIPED VANILLA …
From foodchaincake.blogspot.com
RAINBOW SHERBET CAKE ROLL RECIPE: HOW TO MAKE IT | TASTE OF HOME
RAINBOW SHERBET CAKE RECIPE - MASHED.COM
From mashed.com
RAINBOW SHERBET ROLL - BIGOVEN.COM
From bigoven.com
RAINBOW SHERBET CAKE THAT TASTES JUST LIKE THE REAL ICE CREAM
From xokatierosario.com
RAINBOW SHERBET CAKE RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
STEPS TO MAKE ULTIMATE RAINBOW SHERBET ( SORBET ) FILLED STRIPED ...
From usfoodrecipes.netlify.app
RECIPE: DELICIOUS RAINBOW SHERBET ( SORBET ) FILLED STRIPED VANILLA ...
From www10.acorest.online
RAINBOW SHERBET ROLL | RECIPE | FOOD, BETTY CROCKER RECIPES, ANGEL …
From pinterest.ca
RAINBOW SHERBET DESSERT | READER'S DIGEST CANADA
From readersdigest.ca
RECIPE FOR RAINBOW SHERBET ROLL - ONLINE RECIPES FROM HINDS …
From hindsjerseyfarm.com
RAINBOW SHERBET ROLL RECIPE BY PARTY.FREAK | IFOOD.TV
From ifood.tv
RAINBOW SHERBET CAKE ROLL | RECIPE | CAKE ROLL, ANGEL FOOD, CAKE …
From pinterest.com
20 RAINBOW RECIPES FOR PRIDE MONTH | ALLRECIPES
From allrecipes.com
RAINBOW SHERBET - WELLS FOODSERVICE
From wellsfoodservice.com
You'll also love