Rainbow Sherbet Roll Recipes

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.

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.

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.