Rainbow Sherbet Angel Food Cake is a delightful dessert that combines layers of light and fluffy angel food cake with vibrant rainbow sherbet. The frozen sherbet adds a refreshing twist to the classic cake, making it perfect for warm weather or any special occasion.
Ingredients:
- 1 prepared angel cake (8 to 10 ounces)
- 3 cups Rainbow sorbet, softened if required
- Whipped cream
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Method:
Using a long serrated knife, slice the angel food cake horizontally into four layers.
Place the bottom layer on a freezer-safe serving plate and spread 1 cup Rainbow sorbet evenly on top.
Repeat the process twice with the middle layers, using the remaining 2 cups of sorbet.
Top with the remaining cake layer.
Cover and freeze the assembled cake until the sherbet has set, about 1 hour.
Whip the heavy cream in a large bowl until thick. Add the icing sugar and vanilla and continue to beat until soft peaks form.
Spread the whipped cream over the top and sides of the cake.
Freeze the cake until it’s set.
Allow to defrost in the fridge for 30 minutes before serving.
Slice the cake with a serrated knife to serve.
