Rating: 4.6 stars
58 Ratings
  • 5 star values: 40
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!

Recipe Summary test

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
10
Yield:
1 -9 inch cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.

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Nutrition Facts

296 calories; protein 2.9g; carbohydrates 51.2g; fat 9.6g; cholesterol 2.3mg; sodium 281mg. Full Nutrition
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Reviews (58)

Most helpful positive review

Rating: 4 stars
07/06/2007
I've made this twice and gotten rave reviews both times. The second time I tried some tricks that made it much easier. I softened the sherbert in the fridge for 1-2 hours first and put the angel food cake in the freezer which made it easier to cut. Read More
(96)

Most helpful critical review

Rating: 3 stars
04/10/2008
I'm giving this recipe three starts because it went together well and was a hit with my kids at my daughter's 8th birthday party but that's as far as it went. The adults in the crowd all made odd faces at the strange texture of a frozen angel food cake. It was chewy and mealy. As a whole, entirely unappetizing. Most adults ended up peeling away the cake and just eating the sherbet. Would have been better to just layer sherbet into a bowl and cut it into slices like a cake! Read More
(8)
58 Ratings
  • 5 star values: 40
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/05/2007
I've made this twice and gotten rave reviews both times. The second time I tried some tricks that made it much easier. I softened the sherbert in the fridge for 1-2 hours first and put the angel food cake in the freezer which made it easier to cut. Read More
(96)
Rating: 5 stars
10/09/2003
This cake is beautiful and delicious. I served it at my best friend's wedding shower, and everyone was impressed. I would recommend freezing the cake after making the sherbet layers. About an hour later, frost it, and then freeze it again. Otherwise it gets too sloppy. Thanks for a delicious and elegant recipe. Read More
(82)
Rating: 5 stars
10/09/2003
This was way too easy to be so good. It was nice and cool on a warm evening and very light. I will use this often. It makes you look like you've been working hard at a fancy dessert....it takes 15 min. max. Thanks again M Morel! Read More
(32)
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Rating: 4 stars
07/21/2007
A very nice and refreshing summer dessert that's pretty as well. I also froze the cake before slicing and softened the sherbet for easier spreading. I had quart containers of sherbet and think I probably got more than a pint of each on the layers--maybe too much. Take the cake out of the freezer for about 15 minutes before serving for easier cutting. It also has more flavor when not solidly frozen. Read More
(22)
Rating: 5 stars
05/10/2004
Yummy! What a light refreshing & still very flavorful dessert. My sister made this & we just loved it. She froze the cake for about an hour in between arranging the layers & frosting it. I just made it for Mother's Day & did the same but also waited until only about a half hour before serving to do the whipped cream frosting as it made the topping just slightly frozen. I also used an orange angel food cake because there wasn't any orange sherbet (I used rainbow and lemon-lime). Mmmm! Mmmm! Mmmm! Guilt-free dessert & lovely presentation! Read More
(18)
Rating: 5 stars
12/13/2004
Didn't go with the "rainbow"; instead I used only raspberry sherbet and decorated the top with some raspberry jam. It looked very pretty. I made this for a birthday party--the women were all thrilled that they didn't have to politely decline a slice of cake and surprise! the men liked it too. Very easy. Definitely will make it in the summer! Read More
(15)
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Rating: 5 stars
10/09/2003
Loved this cake. It is quick and easy to make and turns out very pretty. It's perfect for summer when you don't want to heat up the kitchen with baking a dessert. I'll definitely make this again. Read More
(14)
Rating: 5 stars
09/07/2010
my sister loved this cake. It was really easy to make and put together thanks for the wonderful cake recipe Read More
(13)
Rating: 5 stars
03/09/2009
I have made this several times for friends and family and they love it, however I make my own Frosting: 1 pint (2 cups) Whipping Cream, 1/2 cup Powdered Sugar, and 1 teaspoon Vanilla. Beat all ingredients with electric mixer on low speed until soft peaks form. Beat on high speed until stiff peaks form, scraping side of the bowl occasionally, Frost and Freeze! Read More
(11)
Rating: 3 stars
04/10/2008
I'm giving this recipe three starts because it went together well and was a hit with my kids at my daughter's 8th birthday party but that's as far as it went. The adults in the crowd all made odd faces at the strange texture of a frozen angel food cake. It was chewy and mealy. As a whole, entirely unappetizing. Most adults ended up peeling away the cake and just eating the sherbet. Would have been better to just layer sherbet into a bowl and cut it into slices like a cake! Read More
(8)