RAINBOW SHERBET ANGEL FOOD CAKE
Talk about a dessert that pops. Sometimes I make this easy cake even more eye-catching by coloring the whipped cream too. Use whatever sherbet flavor combination you like. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm., Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.
Nutrition Facts : Calories 253 calories, Fat 16g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 174mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
RAINBOW SHERBET CAKE
A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!
Provided by VITE
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 51.2 g, Cholesterol 2.3 mg, Fat 9.6 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 281 mg, Sugar 27.6 g
RAINBOW CAKE
Provided by Food Network
Categories dessert
Time 2h
Yield 20 to 24 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F. Spray the bottom and sides of six 8-inch round cake pans; dust with flour and tap out excess.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the vanilla seeds, until combined.
- Transfer the creamed mixture to a very large mixing bowl, then alternate folding in the flour mixture and the milk with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth. Divide the batter equally among 6 mixing bowls. Using gel food colors, tint each bowl with one of the colors of the rainbow. Pour each color into its own prepared cake pan.
- Bake, rotating the pans halfway through, until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
- Level the tops of any cake layers that have domed by slicing the domes off with a serrated knife. Put some buttercream into a pastry bag fitted with a large round tip. Put the bottom cake layer onto a cake plate. Pipe around the edge of the cake layer to create a frosting "dam." Fill the center with a thin layer of jam (about 1/2 cup). Top with another cake layer and repeat until you have stacked and filled all the layers. Frost the outside of the cake with the remaining buttercream and decorate as desired.
- In the bowl of a stand mixer, combine the confectioners' sugar, butter, milk, vanilla seeds and salt. Beat on low speed for a while. When the sugar is incorporated, turn the speed up and beat until the buttercream is fluffy and smooth. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
- Use immediately or store in an airtight container at room temperature for up to 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using.
RAINBOW SHERBET CAKE ROLL
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
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
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
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
A colorful, light, and tasty dessert! I've made this for parties a few times, and the response from the party folks has been *very* positive! :)
Provided by Julesong
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Slice angel food cake crosswise to make four layers.
- Wash and dry the angel food cake pan, then line it with wax paper.
- Working quickly so the sherbet doesn't melt all over your kitchen, place the top layer of the cut cake back into the bottom of the pan and spread raspberry sherbet evenly on the cake.
- Repeat with remaining cake layers and lime and orange sherbets.
- Place cake and sherbet layers into the freezer for at least 30 minutes to allow it to firm up.
- When firm, run a knife heated in hot water between the pan and wax paper, then carefully tip the cake onto the serving dish, remove wax paper, and finish with final layer of cake: frost sides and top with whipped topping and place back in the freezer for 1 hour, until firm.
- Serve and enjoy!
- You can use whatever flavors of sherbet or sorbet you like - contrasting colors are nice - I've used lemon and mango, as well.
RAINBOW SHERBET CAKE
Steps:
- Preheat the oven to 325 degrees F. Grease two 7-by-7-inch cake pans.
- In an electric mixer fitted with the paddle attachment, cream the butter and sugar for 2 minutes. Scrape down the sides of the bowl, and add the vanilla. Add one egg at a time, mixing between each addition. In another bowl, sift the cake flour, all-purpose flour, salt and baking powder. Mix together the milk, lemon juice and lemon zest. Set the mixer to the to the lowest speed, and alternate adding the flour mixture and the milk mixture a little bit at a time, starting and ending with the dry mixture. Scrape down the bowl to make sure all the ingredients are fully combined. Separate the batter evenly into three mixing bowls. Use the food coloring to color one bowl bright green, one bright orange and the last bright pink.
- Scoop each of the colors randomly into each pan. Use a small knife or spatula to swirl the colors into the cake to create a marble effect. Bake until cooked through, 45 minutes.
- Cool the cakes for 20 minutes.
- Frost one of the cakes with Rainbow Sherbet Buttercream, then layer the other cake on top. The cake will look colorful and marbled when cut.
- In an electric mixer fitted with a paddle attachment, cream the butter. Add the powdered sugar and whip until fully mixed, scraping the sides of the bowl as needed. Add the lemon and orange emulsions, then separate the buttercream into 3 equal parts. Color one green, one orange and the last pink. Put all three frosting colors in a pastry bag. When piped, the colors will blend together.
RAINBOW SORBET CAKE
Simple and excessive at once, this lofty creation combines the intense flavors and colors of fruit sorbets -- green apple, raspberry, grapefruit, and mango -- with delicate, snowy meringues.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 185 degrees. Cut a 7-inch circle from a 10-inch square of 1/4-inch-thick cardboard or Foamcore. Set circle aside to use for bottom of cake, and reserve the cut-out square as a template. Cut three 11-by-17-inch rectangles out of parchment paper, and set parchment aside.
- Fill a medium saucepan with 2 inches of water, and bring to a simmer. Place sugar and egg whites in the bowl of an electric mixer. Hold bowl over simmering water, and whisk until warm to the touch and sugar has dissolved, about 3 minutes.
- Using the whisk attachment, beat egg whites on medium speed until stiff and glossy, about 4 minutes; do not overbeat.
- Place the template over one end of a piece of parchment. Scoop 1 cup egg-white mixture into the center. Using an offset spatula, spread the mixture into an even layer. Remove the template. Make another disk on other end of parchment. Create three more disks on remaining two pieces of parchment. Slide each piece of parchment onto a 11-by-17-inch baking sheet.
- Transfer the meringue disks to the oven, and bake 1 1/2 hours, making sure they don't brown. Turn off heat, and let the disks dry completely in oven, 6 hours to overnight.
- Place one meringue disk on the reserved 7-inch cake round. Using a gelato paddle or a large spoon, build up an even layer of mango sorbet on top of the disk. Top with a second meringue disk. Continue the layering process, returning cake to the freezer to harden, as needed. Use remaining grapefruit, raspberry, and green-apple sorbets and the meringue disks. Top with a disk. Transfer cake to freezer, and freeze until hardened. Let soften slightly before serving. Serve with a spoon in bowls.
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