Best Rainbow Sherbet Roll Recipes

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RAINBOW SHERBET ROLL



Rainbow Sherbet Roll image

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

1 package Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
Powdered sugar
1 1/2 cups raspberry sherbet, softened
1 1/2 cups orange sherbet, softened
1 1/2 cups lime sherbet, softened

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



Rainbow Sherbet Cake Roll image

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

1 package (16 ounces) angel food cake mix
1 to 2 tablespoons confectioners' sugar
1/2 gallon berry rainbow sherbet

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



Rainbow Sherbet Roll image

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

1 package Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
Powdered sugar
1 1/2 cups raspberry sherbet, softened
1 1/2 cups orange sherbet, softened
1 1/2 cups lime sherbet, softened

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 ROLL



Rainbow Sherbet Roll image

Number Of Ingredients 6

1 package Betty Crocker 1-step white angel food cake mix
1 1/4 cups cold water
powdered sugar
1 1/2 cups raspberry sherbet, softened
1 1/2 cups orange sherbet, softened
1 1/2 cups lime sherbet, softened

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



Rainbow Sherbet Roll image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 4

1 units lemon
1.5 cups raspberry sherbet
1.5 cups orange sherbet
1.5 cups lime sherbet

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

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