Categories: Cake, Dessert

Ingredients

• angel food sheet cake
• 1 c blueberry jam
• 2 pints vanilla ice cream
• 2 pints raspberry sorbet
• 1 pint peach sorbet
• CAKE INGREDIENTS:
• * Vegetable oil cooking spray, for sheet and parchment
• * 12 large egg whites, room temperature
• * 1/2 teaspoon cream of tartar
• * 1 1/4 cups superfine sugar
• * 1 cup all-purpose flour
• * Salt

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.

4. CAKE DIRECTIONS: (could probably use an angel food cake mix and bake in sheet pan)

5. Preheat oven to 350 degrees. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Coat parchment with spray.

6. Whisk whites and cream of tartar with a mixer on medium speed until soft peaks form. Slowly add 3/4 cup sugar, and whisk until thick and glossy, about 3 minutes.

7. Sift remaining 1/2 cup sugar, the flour, and a pinch of salt over egg-white mixture, and fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes.

8. Let cool completely in sheet on a wire rack. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake.

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