Rainbow Sherbet Cake Roll

This light, fruity, and refreshing dessert is the perfect way to celebrate Easter or welcome spring!

Prep Time20

Cook Time20

Freeze Time6

Total Time6 40

Course: Dessert

Cuisine: American

Keyword: angel food cake, cake roll, Easter dessert, ice cream roll, sherbet, spring dessert

Servings:

Calories: 154kcal

Preheat the oven to 350℉ and line the bottom of a sheet pan with parchment paper or a silicone baking mat.
Mix the angel food cake batter according to the box's instructions and pour into the prepared pan.
1 box angel food cake mix (16 ounces)
Bake for 18-22 minutes or until the cake is set.
Remove the cake from the oven and let cool on the countertop for two minutes (and no longer). While cooling, quickly lay out a large kitchen towel on a flat surface and spread the powdered sugar over the towel.
1 cup powdered sugar
Take a knife and go around the outside of the cake to make sure it will not stick. Then, turn the cake onto the towel and remove the pan and parchment paper.
Using the towel, gently roll up the cake (and towel) into a spiral and let cool for 30-60 minutes.
Slowly unroll the cake and remove the towel.
Scoop the sherbet onto the cake and let it soften for 5-10 minutes before using a knife to spread the sherbet evenly over the cake.
3 cups rainbow sherbet
Roll the cake back up gently and wrap in plastic wrap. Freeze for at least 6 hours or until ready to serve.