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Rainbow Sherbet ( Sorbet ) Filled Striped Vanilla Cake Roll Recipe

Rainbow Sherbet ( Sorbet ) Filled Striped Vanilla Cake Roll Recipe
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Cooking Time : 45 minutes
Serving : 16
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Prepare the ingredients before making Rainbow Sherbet ( Sorbet ) Filled Striped Vanilla Cake Roll in your home. Then, follow these steps below to serve Rainbow Sherbet ( Sorbet ) Filled Striped Vanilla Cake Roll for your family or friends.

Ingredients: Rainbow Sherbet ( Sorbet ) Filled Striped Vanilla Cake Roll

  • VANILLA STRIPED CAKE ROLL
  • 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
  • SHERBET FILLING
  • 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
  • FROSTING
  • 1 recipe White Chocolate Ganache Frosting and Filling, recipe attached in direction step #15
  • GARNISH
  • 1/2 cup rainbow sprinkles

How to Make Rainbow Sherbet ( Sorbet ) Filled Striped Vanilla Cake Roll

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Rainbow Sherbet ( Sorbet ) Filled Striped Vanilla Cake Roll in your home by yourself.

    Step 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
  • Step 2
  • Have egg whites in one large bowl and egg yolks in another large bowl and have them both at room temperature
  • Step 3
  • Whisk flour, baking powder and salt in a bowl and set aside
  • Step 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
  • Step 5
  • Stir in the flour mixture, make sure it's well incoorated but don't overmix
  • Step 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
  • Step 7
  • Fold 1/4 of egg white mixture into egg yolk mixture then fold in remaining in 3 more additions
  • Step 8
  • Carfully seperate batter into 3 bowls, trying not to deflate to much
  • Step 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.
  • Step 10
  • Spread each layer of batter in stripes in prepared pan as shown belo, smooth tops.
  • Step 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
  • Step 12
  • After cake cools 5 minutes Invert onto confectioner's sugar dusted kitchen towel. Carefully peel off parchment paper
  • Step 13
  • Roll cake up in towel and cool on rack
  • Step 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
  • Step 15
  • Frost cake with White Chocolate Ganache Frosting, recipe attached below , then cover with sprinkles and re frezze until hard about 2 hours
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