Rainbow Sherbet Roll

Dairy Free
Rainbow Sherbet Roll
470 min.
12
221kcal

Suggestions


Indulge in a delightful treat that brings a burst of color and flavor to your dessert table with our Rainbow Sherbet Roll! This eye-catching dessert is not only visually stunning but also dairy-free, making it a perfect option for those with dietary restrictions or anyone looking to enjoy a lighter sweet. With its vibrant layers of raspberry, orange, and lime sherbet, this roll is a refreshing way to satisfy your sweet tooth, especially on warm days.

Imagine the joy of slicing into this beautiful roll to reveal its rainbow interior, each slice offering a delightful combination of fruity flavors that dance on your palate. The light and airy angel food cake serves as the perfect canvas, providing a soft and fluffy texture that complements the creamy sherbet. Whether you're hosting a summer gathering, celebrating a special occasion, or simply treating yourself, this dessert is sure to impress your guests and leave them asking for seconds.

With a preparation time of just under eight hours, including freezing, this recipe is surprisingly easy to make. The steps are straightforward, allowing you to create a stunning dessert without the fuss. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that not only tastes amazing but also looks like a work of art!

Ingredients

  • 16 oz angel food cake mix 
  • 1.3 cups water cold
  • serving powdered sugar 
  • 1.5 cups pineapple sherbet softened
  • 1.5 cups pineapple sherbet softened
  • 1.5 cups pineapple sherbet softened

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • loaf pan
  • aluminum foil

Directions

  1. Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
  2. Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute.
  3. Spread half of the batter in pan.
  4. Spread remaining batter in ungreased 9x5x3-inch loaf pan.
  5. 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.
  6. 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.
  7. Roll up carefully.
  8. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm.
  9. Remove from freezer 15 minutes before serving.
  10. Cut roll into 3/4-inch slices. Store wrapped in freezer.

Nutrition Facts

Calories221kcal
Protein5.42%
Fat4.88%
Carbs89.7%

Properties

Glycemic Index
12.75
Glycemic Load
8.24
Inflammation Score
-1
Nutrition Score
3.0943478015454%

Nutrients percent of daily need

Calories:220.86kcal
11.04%
Fat:1.21g
1.86%
Saturated Fat:0.67g
4.17%
Carbohydrates:50.09g
16.7%
Net Carbohydrates:49.18g
17.88%
Sugar:37.32g
41.47%
Cholesterol:0.56mg
0.19%
Sodium:337.57mg
14.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.03g
6.06%
Phosphorus:149.58mg
14.96%
Vitamin B2:0.15mg
9.11%
Calcium:88.6mg
8.86%
Selenium:5.6µg
8%
Folate:18.1µg
4.52%
Fiber:0.91g
3.64%
Manganese:0.06mg
2.99%
Copper:0.06mg
2.77%
Potassium:87.69mg
2.51%
Vitamin B5:0.22mg
2.24%
Magnesium:8.86mg
2.22%
Zinc:0.33mg
2.2%
Vitamin C:1.28mg
1.55%
Vitamin B12:0.09µg
1.52%