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Rainbow Sherbet Ice Cream Cake Roll

Rainbow sherbet ice cream cake roll is a colorful frozen jelly roll with a fluffy white sponge spiral wrapped around swirled sherbet. Bake a springy sponge, roll it warm, then freeze with sherbet for vivid orange, lime, and raspberry spirals in every slice.
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Prep Time 40 minutes
Cook Time 12 minutes
freezing 4 hours
Total Time 4 hours 52 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the sponge cake
  • 4 eggs separated
  • 0.75 cup granulated sugar
  • 0.75 cup all-purpose flour
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 1 quart rainbow sherbet softened slightly
  • powdered sugar for rolling and dusting

Equipment

  • 1 sheet pan

Method
 

Bake the sponge
  1. Preheat oven to 375F and prepare a parchment-lined 10x15 jelly roll pan.
  2. Beat egg whites to stiff peaks, then set aside.
  3. Beat egg yolks with granulated sugar until smooth, then gently fold into the beaten egg whites.
  4. Fold in all-purpose flour and salt just until incorporated.
  5. Spread batter evenly in the parchment-lined pan and bake 10-12 minutes, until the sponge springs back when lightly pressed.
Roll and cool
  1. Turn the warm cake out onto a powdered sugar-dusted towel immediately, then peel off parchment.
  2. Roll up the cake in the towel while warm and cool completely to room temperature.
Fill, freeze, and slice
  1. Unroll the cooled cake carefully and spread rainbow sherbet in an even layer, leaving a 1-inch border.
  2. Re-roll tightly without the towel.
  3. Wrap the roll in plastic and freeze 4 hours.
  4. Dust with powdered sugar and slice into 1-inch rounds to serve.

Notes

For the cleanest rainbow spiral slices, keep the sponge roll tightly wrapped during freezing and slice with a sharp knife right after dusting. Store covered in the freezer up to 1 week; freezing is yes, and there’s no need to thaw—serve straight from the freezer. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend in place of the all-purpose flour.