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Angel Sherbet Cake recipe

Angel Sherbet Cake.

Impress guests with this colorful, layeredno-bake cake that looks complicated, but is actually quite simpleto make.

Recipe: Angel Sherbet Cake

1 pint raspberry sherbet
1 pint lime sherbet
1 purchased loaf-style angel food cake* (approximately 7 x 33/4-inches)Topping:
2 cups heavy whipping cream**
1 to 3 tablespoons granulated sugar
1 teaspoon lemon juice

  • Line two bread pans, approximately thesame size as the angel food cake, with plastic wrap.
  • Soften the sherbet; scoop lime sherbetin one pan and raspberry sherbet in the other. Spread the sherbetwith a metal spatula dipped in hot water. Sherbet should be approximately1/2-inch deep. Refreeze the sherbet in the pans for at least1 hour or until hard.
  • Trim edges of the angel food cake to eventhem; cut the angel food cake in three lengthwise slices.
  • Remove frozen lime and raspberry sherbetfrom freezer. Alternate layers; cake, sherbet, cake, sherbetand cake. Cut off any oversized sherbet or cake to insure thatcake and sherbet are even on all sides of the cake. Refreezeuntil solid; can be frozen up to 3 days if wrapped well in plasticwrap.
  • Before serving, prepare the cake toppingby whipping the cream until thick. Add sugar and lemon juiceand whip mixture until soft peaks form. Spread whipped creamon cake. Refreeze cake until ready to serve.
  • Remove cake from freezer and let soften5 to10 minutes. Slice with an electric knife. If desired, placecake slices on pools of strawberry or raspberry sauce and topwith lemon twist and mint.

    Makes 6 to 7 servings.

    *May substitute loaf-style pound cake.

    **May substitute a1 (12-ounce) containerfrozen non-dairy whipped topping, thawed.

    Recipe and photograph provided courtesyof Wheat Foods Council.


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