Rainbow Sherbet Cake Roll Recipe

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Rainbow Sherbet Cake Roll
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  • 1 package (16 oz) angel food cake mix
  • 1 to 2 tbsp confectioners' sugar


  1. Coat two 15-in. x 10-in. x 1-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.
  2. 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.
  3. 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. Yield: 20 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 61.55 Kcal (258 kJ)
Calories from fat 7.2 Kcal
% Daily Value*
Total Fat 0.8g 1%
Cholesterol 2mg 1%
Sodium 19.67mg 1%
Potassium 1.49mg 0%
Total Carbs 13.97g 5%
Sugars 10.86g 43%
Protein 0.47g 1%
Vitamin C 4.8mg 8%
Calcium 16.8mg 2%
Amount Per 100 g
Calories 163.29 Kcal (684 kJ)
Calories from fat 19.1 Kcal
% Daily Value*
Total Fat 2.12g 1%
Cholesterol 5.31mg 1%
Sodium 52.18mg 1%
Potassium 3.95mg 0%
Total Carbs 37.07g 5%
Sugars 28.81g 43%
Protein 1.25g 1%
Vitamin C 12.7mg 8%
Calcium 44.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.3
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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