Go Back

Rainbow Sherbet Cake Roll

This light, fruity, and refreshing dessert is the perfect way to welcome Spring!  
Course Dessert
Servings 12


  • 1 box angel food cake mix
  • 1 c powdered sugar
  • 3 c rainbow sherbet


  • 1. Preheat the oven to 350 F.
    2. Line the bottom of a jelly roll pan with parchment paper or a silicon baking mat.  
    3. Mix the angel food cake batter according to the box's instructions and pour into the jelly roll pan.
    4. Bake for 25 minutes or until the cake is set.
    5. 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.
    6. 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.
    7. Using the towel, gently roll up the cake (and towel) into a spiral and let cool for 30-60 minutes.
    8. Slowly unroll the cake and remove the towel.  
    9. 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.
    10. Roll the cake back up gently and wrap in plastic wrap.  Freeze for at least 6 hours or until ready to serve.
Keyword angel food cake, cake roll, Easter dessert, ice cream roll, sherbet, spring dessert