Christmas Jelly Roll
A festive and colorful dessert featuring lemon chiffon cake rolled with sherbet fillings, perfect for holiday gatherings. The tangy sherbet contrasts with the light, airy cake, creating a refreshing treat that can be customized with different sherbet flavors. An impressive yet easy-to-make holiday centerpiece.
Ingredients
- 1 box lemon chiffon cake mix
- 1 pint red sherbet ⓘ
- 1 pint green sherbet
Instructions
- Mix the cake batter as directed on the box of lemon chiffon cake mix.
- Pour the batter into two 11 x 15-inch jelly roll pans and bake for 15 minutes.
- Let the cakes cool for 10 minutes.
- Invert the cakes onto a towel sprinkled with powdered sugar, then roll up and let cool completely.
- Unroll the cooled cakes and spread about 1 pint of sherbet on each, using either one flavor or half of each flavor.
- Be careful not to spread the sherbet too thick to make rolling easier.
- Roll up the cakes again, wrap in foil, and freeze.
- Slice just before serving.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).