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.
SHERBET-FILLED ANGEL FOOD CAKE
Here's a cool way to treat angel food cake: Fill it with sherbet or ice cream. We finish this cake with a tart, sweet lime glaze. -Leah Rekau, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 193 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g 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
SHERBET 'N ANGEL CAKE
A quick and easy dessert to prepare with prepackaged ingredients. The cooking time is the freezing time. There is no cooking to this dessert.
Provided by Barb in WNY
Categories Frozen Desserts
Time P5DT10m
Yield 6 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 255.3, Fat 0.3, Sodium 505.6, Carbohydrate 58.3, Fiber 0.2, Sugar 30.3, Protein 6.1
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