RASPBERRY SHERBET ROLL

¾ cup cake flour

1 tea. baking powder

½ tea. salt

4 eggs, separated, at room temperature

sugar, divided

¾ tea. vanilla extract

confectioners’ sugar

2 pints raspberry sherbet

Grease 15½X10½ jelly-roll pan; line with waxed paper. In small bowl, mix flour, baking powder and salt; set aside. In another small bowl with mixer on high, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in ¼ cup sugar, beating until the sugar is completely dissolved. (The whites should stand in stiff, glossy peaks.) In large bowl with same beaters and mixer on high, beat egg yolks, vanilla, and ½ cup sugar until thick. With wire whisk or rubber spatula, gently fold flour mixture and beaten egg whites into egg yolk mixture. Spread batter evenly in jelly-roll pan. Bake 375’ for 15 min. or until cake is golden and top springs back when lightly touched.

Lightly sprinkle clean cloth towel with some confectioners’ sugar. When cake is done, immediately invert onto towel. Carefully peel waxed paper from cake. Starting at narrow end roll cake with towel, jelly-roll fashion. Place cake, seam-side down, on wire rack; cool completely, about 30 min. Meanwhile, soften sherbet, slightly, in frig. Unroll cake. Spread top of cake evenly with sherbet. Starting at same narrow end reroll cake without towel. Wrap cake tightly with foil; freeze until firm, about 3 hours.

To serve place cake, seam side down on chilled platter. Sprinkle with confectioners’ sugar. Makes 16 servings.