Sherbet N Angel Cake Recipes

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SHERBET-FILLED ANGEL FOOD CAKE



Sherbet-Filled Angel Food Cake image

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

12 large egg whites (about 1-2/3 cups)
1 cup cake flour
1-1/2 cups sugar, divided
1 vanilla bean or 1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2-1/2 to 3 cups raspberry sherbet or ice cream of your choice
GLAZE:
2 cups confectioners' sugar
1 teaspoon grated lime zest
3 to 4 tablespoons lime juice

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 ANGEL FOOD CAKE



Rainbow Sherbet Angel Food Cake image

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

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 confectioners' sugar
1 teaspoon vanilla extract

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 ROLL



Rainbow Sherbet Roll image

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

1 package Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
Powdered sugar
1 1/2 cups raspberry sherbet, softened
1 1/2 cups orange sherbet, softened
1 1/2 cups lime sherbet, softened

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

ORANGE SHERBET BUNDT CAKE



Orange Sherbet Bundt Cake image

I hardly ever make bundt cakes but this one turned out great.

Provided by SK H

Categories     Fruit Desserts

Time 1h10m

Number Of Ingredients 14

2 c flour
1 1/2 c sugar
1 tsp baking powder
1/2 tsp salt
3 eggs
1 stick butter
1 tsp vanilla
1 c melted orange sherbet
1/2 orange with peel/remove core/ process in a food processer.
1/2 c instant vanilla pudding or 1 small box
1 c crushed walnuts(optional)
GLAZE
1 c powdered sugar
3 Tbsp orange sherbet melted

Steps:

  • 1. Preheat oven to 350 degrees. In a small bowl, whisk together flour, dry pudding mix, baking powder and salt; set aside. Measure out sherbet and set aside.
  • 2. Place sugar and butter in mixer bowl and beat until well combined. Add eggs, one at a time, blending well after each addition. Turn the mixer speed down to low and add vanilla extract and orange.
  • 3. Add the flour mixture and the sherbet alternating to the sugar and butter mixture. When it it all combined mix for about 3 minutes on medium speed. Stir in nuts by hand.
  • 4. Put the batter into a bundt pan that has been greased and floured. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let rest for 10 minutes before inverting on to a plate.
  • 5. When the cake is cool mix together the orange sherbet and the powdered sugar and drizzle over cake.

RAINBOW SHERBET CAKE



Rainbow Sherbet Cake image

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

1 (9 inch) angel food cake
1 pint orange sherbet, softened
1 pint raspberry sherbet, softened
1 pint lime sherbet, softened
1 (12 ounce) container frozen whipped topping, thawed

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



Sherbet 'n Angel Cake image

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

1 loaf angel food cake, store bought (12X5 inch)
1 quart sherbet, any flavor

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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