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Striped Ice Cream Cake

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    Before layering the ice cream and sorbets, beat them (separately) with a mixer until softened. They'll be easier to spread.
    Martha Stewart Living, July 2010
    • Yield Serves 36
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    Ingredients

    • Angel Food Sheet Cake
    • 1 cup blueberry jam
    • 2 pints vanilla ice cream, softened
    • 2 pints raspberry sorbet, softened
    • 1 pint peach sorbet, softened

    Directions

    1. Line a 9-by-13-inch baking dish with plastic wrap. Place half the baked angel food cake in bottom of dish. Spread jam over top. Spread ice cream over jam. Freeze until firm, about 1 hour.

    2. Spread raspberry sorbet over ice cream layer. Freeze until firm, about 2 hours. Spread peach sorbet over raspberry layer; top with remaining angel food cake. Wrap in plastic wrap; freeze overnight.

    3. Remove plastic from top of cake, and turn out cake onto a cutting board; unwrap, and trim edges. Slice cake, and serve immediately.

    Cook's Note

    Uncut cake can be frozen for up to 1 week.

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