Rainbow Sherbet ( Sorbet ) Filled Striped Vanilla Cake Roll

Name: Rainbow Sherbet ( Sorbet ) Filled Striped Vanilla Cake Roll
Total time: 2700 s
Yield: 16 servings
Cuisine: American
Ingredients: 6 large eggs, seperated; 1/4 cup sour cream oom temperature; 1 1/2 granulated sugar; 1/2 tsp vanilla extract; 1 1/4 cup cake flour; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp cream of tarter; confectioner's sugar; drops of red, blue and yellow food color gel or liquid; 6 cup rainbow flavored sherbet, softened, The Sherbet I am referring to here is a frozen fruit confection with the ice creams, it's like a creamy fruit ice, like a sorbet; 1 recipe White Chocolate Ganache Frosting and Filling, recipe attached in direction step #15; 1/2 cup rainbow sprinkles

fenway @Fenway

This is my vanilla sponge roll cake, an easy very moist cake that I decided to try making it striped to go with a rainbow sherbet filling. The stripes came out really well, you don't need to fuss over being perfect with them. Mine were a bit sloppy at the seams but baked up so beautiful! The filling is cool and fruity and goes so well with the White Chocolate Ganache. Its a really fun cake to bring to parties or for birthdays!

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Ingredients

45 mins

16 servings

VANILLA STRIPED CAKE ROLL
6large eggs, seperated
1/4 cupsour cream oom temperature
1 1/2granulated sugar
1/2 tspvanilla extract
1 1/4 cupcake flour
1/2 tspbaking powder
1/2 tspsalt
1/2 tspcream of tarter
confectioner's sugar
drops of red, blue and yellow food color gel or liquid
SHERBET FILLING
6 cuprainbow flavored sherbet, softened, The Sherbet I am referring to here is a frozen fruit confection with the ice creams, it's like a creamy fruit ice, like a sorbet
FROSTING
1recipe White Chocolate Ganache Frosting and Filling, recipe attached in direction step #15
GARNISH
1/2 cuprainbow sprinkles

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Steps

45 mins

1

Preheat oven to 350. Spray a 15 by 10 by 1 inch je)y roll pan with bakers spray. Line pan with parchment paper and spray paper with parchment spray
2

Have egg whites in one large bowl and egg yolks in another large bowl and have them both at room temperature
3

Whisk flour, baking powder and salt in a bowl and set aside
4

Beat egg yolks and sour cream until light in color and increased in volume. Beat in 1 cup of the sugar and vanilla until well blended
5

Stir in the flour mixture, make sure it's well incoorated but don't overmix
6

With clean and dry beaters beat egg whites and cream of tarter until soft peaks form, Slowly add the remaining sugar and beat until glossy peaks form
7

Fold 1/4 of egg white mixture into egg yolk mixture then fold in remaining in 3 more additions
8

Carfully seperate batter into 3 bowls, trying not to deflate to much
9

Add drops of food color, blue to one bowl. Red to the second bowl and yellow to the third, fold just until color is uniform.
10

Spread each layer of batter in stripes in prepared pan as shown belo, smooth tops.
11

Bake 16 to 18 minutes until cake springs back when touched and is no longer sticky feeling to touch. Cool 5 minutes in pan on rack then run a small knife around the edges to unstuck any ends of cake
12

After cake cools 5 minutes Invert onto confectioner's sugar dusted kitchen towel. Carefully peel off parchment paper
13

Roll cake up in towel and cool on rack
14

Unroll cooled cake and spread softened sherbet over surface, leaving some space at edges. Roll up using towel to help keep tight and cover and frezze at least 6 hours before frosting
15

Frost cake with White Chocolate Ganache Frosting, recipe attached below, then cover with sprinkles and re frezze until hard about 2 hours
https://cookpad.wasmer.app/us/recipes/359637-white-chocolate-ganache-whipped-frosting-filling

White Chocolate Ganache Whipped Frosting / Filling

Linked Recipes

White Chocolate Ganache Whipped Frosting / Filling

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Cooksnaps

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fenway @Fenway

on August 12, 2015 18:06

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.