Sherbet N Angel Cake Food

SHERBET-FILLED ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). Fill tunnel with sherbet, mounding slightly; replace cake top. Wrap cake securely in plastic; freeze overnight., To serve, in a small bowl, mix confectioners' sugar, lime zest and enough lime juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Freeze until serving.

RAINBOW SHERBET CAKE

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.

SHERBET ANGEL TORTE

Steps:

• Freeze the cake for at least 2 hours or overnight. , Split cake horizontally into three layers. Place bottom layer on a freezer-safe serving plate; top with about 1 cup sherbet. Repeat layers. Top with remaining cake layer. Fill center with remaining sherbet. Frost top and sides with whipped topping. Gently spread preserves over top of cake. , Loosely cover and store in freezer. Thaw in the refrigerator for 30 minutes before slicing with a serrated knife. Garnish with raspberries if desired.

SHERBET 'N ANGEL CAKE

Steps:

• Slice cake in half horizontally to form 2 layers.
• Place 1 layer on a serving plate, spread evenly with about 2 cups sherbet.
• Top with remaining layer of cake.
• Quickly spoon remaining sherbet over top.
• Cover, freeze for 2 to 3 hours or overnight.
• To serve, let stand at room temperature for about 10 minutes.
• Cut cake into 1 1/2-inch slices.

RAINBOW SHERBET CAKE

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.

SHERBET ANGEL

Steps:

• Thaw Cool Whip.
• Allow the 3 pints of sherbet to become SLIGHTLY softened.
• With a bread knife, slice cake into thirds (horizontally).
• WORKING QUICKLY:.
• Spread 1 pint sherbet on bottom layer, add middle layer of cake, spread 1 pint of sherbet on middle layer, add top layer of cake.
• fill hole in middle of cake with remaining 1 pint of sherbet.
• (At this point you may want to stick cake back in freezer for a few minutes to keep sherbet from melting).
• Frost entire cake with Cool Whip.
• Wrap loosely with plastic wrap.
• Freeze solid (overnight is best).
• When serving, a serrated knife works best.

RAINBOW SHERBET ROLL

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.

ORANGE DESSERT

Steps:

• Add two packages jello and 3 tablespoons sugar to 2 cups boiling water.
• Stir until dissolved, then cool to lukewarm.
• Add 1 pint orange sherbet and cool whip to jello mixture.
• Pour half of the orange mixture into a 9x13 greased pan.
• Break up half an angel food cake and put on top of orange mixture in pan.
• Pour rest of orange mixture over top. Refrigerate until set.
• You may put mandarin orange slices on top.