Rainbow Sherbet Angel Food Cake
“Talk about a dessert that pops. Sometimes, I make this easy cake even more eye-catching by colouring the whipped cream, too. Use whatever sherbet flavour combination you like.” —Bonnie Hawkins, Elkhorn, Wisconsin
| Servings | Prep Time |
| 12servings | 25minutes |
| Servings | Prep Time |
| 12servings | 25minutes |
Ingredients
- 1 prepared angel food cake 8 to 10 ounces
- 3 cups rainbow sherbet softened if necessary
- WHIPPED CREAM:
- 2 cups heavy whipping cream
- 1/3 cup confectioner's sugar
- 1 teaspoon vanilla extract
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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. 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.
Recipe Notes
Nutrition Facts
1 slice: 253 calories, 16g fat (10g saturated fat), 54mg cholesterol, 174mg sodium, 27g carbohydrate (12g sugars, 2g fibre), 2g protein.
