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Rainbow Sherbet Ice Cream Cake Roll

Rainbow sherbet ice cream cake roll with a fluffy white sponge that rolls like a frozen swiss roll. A warm sponge roll is chilled around swirled rainbow 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: 350
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 the oven to 375F and prepare a parchment-lined 10x15 jelly roll pan for baking. Set up to work quickly so the cake can be rolled while warm.
  2. Beat the egg whites to stiff peaks, then fold in the yolks beaten with the sugar. Continue gently mixing so the batter stays airy.
  3. Fold in the all-purpose flour, salt, and vanilla extract just until no dry streaks remain. Keep the batter light for the best roll texture.
  4. Spread the batter in the parchment-lined 10x15 jelly roll pan and bake 10-12 minutes at 375F. Bake until the cake springs back when lightly touched.
  5. Turn the cake out onto a powdered sugar-dusted towel immediately. Roll it up in the towel while warm to form the correct spiral.
  6. Cool completely while rolled in the towel. This helps the cake hold its shape for filling.
Fill, freeze, slice
  1. Unroll the cake carefully and spread the rainbow sherbet in an even layer, leaving a 1-inch border. Keep the layer smooth so the center slices show clean rainbow spirals.
  2. Re-roll tightly without the towel, pressing gently to keep the center sealed. Wrap the cake roll in plastic to prevent freezer ice.
  3. Freeze for 4 hours until firm. The cold set makes slicing into 1-inch rounds neat and vivid.
  4. Dust with powdered sugar and slice into 1-inch rounds to serve. Serve immediately for the cleanest spiral reveal.

Notes

Pro tip: dust the towel well and roll right after baking so the sponge doesn’t crack. Store covered in the freezer up to 2 weeks; for best slices, let sit 3-5 minutes at room temperature before cutting. Not freezer-to-fridge friendly—refreezing after thawing can soften the sponge and blur the spiral. For a dairy-free swap, choose a dairy-free rainbow sherbet and proceed the same way.