Rainbow Cake Roll

Name: Rainbow Cake Roll
Ingredients: 4 large eggs,; 3/4 cup sugar, divided; 3/4 teaspoon vanilla or lemon extract; 3/4 cup cake flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Confectioners' sugar; 2 cups raspberry sherbet, softened; 2 cups orange sherbet, softened; 2 cups lime sherbet, softened

10 ingredients

5 steps

Ingredients

4 large eggs,
3/4 cup sugar, divided
3/4 teaspoon vanilla or lemon extract
3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar
2 cups raspberry sherbet, softened
2 cups orange sherbet, softened
2 cups lime sherbet, softened

Directions

1

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
2

In a large bowl, beat egg yolks, 1/2 cup sugar and extract until thickened. In a small bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold into yolk mixture. Combine the flour, baking powder and salt; fold into yolk mixture. Pour into prepared pan.
3

Bake at 375° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4

Unroll cake. Spread raspberry sherbet widthwise over a third of the cake to within 1/2 in. of edges. Repeat with orange and lime sherbet. Roll up carefully; place seam side down on a sheet of foil and wrap securely in foil. Freeze until firm, about 6 hours.
5

Remove from the freezer 15 minutes before serving. Sprinkle with confectioners' sugar.