Ingredients Jump to Instructions ↓

  1. 4 eggs, separated

  2. 3/4 cup sugar, divided

  3. 3/4 teaspoon vanilla or lemon extract

  4. 3/4 cup cake flour

  5. 1 teaspoon baking powder

  6. 1/2 teaspoon salt Confectioners' sugar

  7. 2 cups raspberry sherbet, softened

  8. 2 cups orange sherbet, softened

  9. 2 cups lime sherbet, softened

Instructions Jump to Ingredients ↑

  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks, 1/2 cup sugar and extract until thickened. In a small bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold into yolk mixture. Combine the flour, baking powder and salt; fold into yolk mixture. Pour into prepared pan. Bake at 375° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. Unroll cake. Spread raspberry sherbet widthwise over a third of the cake to within 1/2 in. of edges. Repeat with orange and lime sherbet. Roll up carefully; place seam side down on a sheet of foil and wrap securely in foil. Freeze until firm, about 6 hours. Remove from the freezer 15 minutes before serving. Sprinkle with confectioners' sugar. Yield: 10-15 servings.


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