Rainbow Cake Roll

• 4 large eggs,
• 3/4 cup sugar, divided
• 3/4 teaspoon vanilla or lemon extract
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Confectioners' sugar
• 2 cups raspberry sherbet, softened
• 2 cups orange sherbet, softened
• 2 cups lime sherbet, softened

1. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
2. In a large bowl, beat egg yolks, 1/2 cup sugar and extract until thickened. In a small bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold into yolk mixture. Combine the flour, baking powder and salt; fold into yolk mixture. Pour into prepared pan.
3. Bake at 375u0b0 for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. Unroll cake. Spread raspberry sherbet widthwise over a third of the cake to within 1/2 in. of edges. Repeat with orange and lime sherbet. Roll up carefully; place seam side down on a sheet of foil and wrap securely in foil. Freeze until firm, about 6 hours.
5. Remove from the freezer 15 minutes before serving. Sprinkle with confectioners' sugar.

eggs, sugar, vanilla, cake flour, baking powder, salt, confectioners, raspberry sherbet, orange sherbet, lime sherbet

Taken from www.tasteofhome.com/recipes/rainbow-cake-roll/ (may not work)