Lime Sherbet Angel Food Cake Roll

By carvalhohm

Ingredients

• 1 box (1 lb) White Angel Food Cake Mix
• 1 1/4 cups cold water
• Powdered sugar
• 5 cups lime sherbet, softened

Details

Adapted from betterrecipes.com

Preparation

Step 1

1 . Preheat oven to 350 degrees. Line 11x17x1-inch jelly roll pan with parchment paper.

2 . Beat cake mix and cold water with electric mixer on low speed for 30 seconds. Beat on medium speed 1 minute. Spread batter in prepared pan.

3 . Bake jelly roll pan 20 to 25 minutes, or until top springs back lightly when touched in center. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan. Turn upside down onto towel sprinkled with powdered sugar. Carefully remove parchment paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on cooling rack, about 1 hour.

4. Unroll cake and remove towel. Spread lime sherbet in an even layer on cake. Roll up carefully. Place roll, seam side down, on large piece of foil. Wrap in foil; freeze at least 6 hours until firm.

5. Remove from freezer and cut roll into 3/4 inch slices. Store wrapped in freezer.

How to Make a Cake Roll:

1. Line your jelly roll pan with the parchment paper.

2. Prepare and bake the angel food cake according to package directions.

3. Sprinkle the towel with powdered sugar. Cover a space large enough for the entire jelly roll pan.

4. Cool jelly roll pan 10 minutes, loosen cake from edges of pan, turn upside down onto towel sprinkled with powdered sugar.

5. Carefully remove parchment paper.

6. Carefully roll hot cake and towel from narrow end.

7. Cool completely on cooling rack, about 1 hour.

8. Unroll cake and remove towel. Spread lime sherbet in an even layer on cake.

9. Roll up carefully. Place roll, seam side down, on a large piece of foil. Wrap in foil and freeze at least 6 hours until firm.