This year, for Easter dinner, I wanted as many food items made ahead as possible

I was very busy at church that morning, and wanted to enjoy my family, not feel stressed over the meal. One thing I made was this angel food cake layered with rainbow sherbet.

First, I made an angel food cake in a tube pan. Because I am gluten-free, I used a recipe for Gluten-Free Angel Food Cake from Taste of Home’s website. You can use any cake recipe, a boxed mix or even buy one if this is not an issue for you.

Here is a link for the cake I made:

https://www.tasteofhome.com/recipes/gluten-free-angel-food-cake/

I cut it into 3 pieces and filled each layer with slightly softened rainbow sherbet. I used a large spoon to scoop off slabs and laid them on the cake because I was trying not to mix the colors up too much. After I got the main slabs laid on, I filled in the gaps with small spoonfuls, added the next layer and repeated. It used almost all of the carton of sherbet.

I covered the cake and put it into the freezer to harden up.

The next day, I whipped heavy whipping cream with a little powdered sugar to stabilize it. I frosted the frozen cake with this whipped cream and put it back into the freezer until Easter dinner was over.

When it was dessert time, I pulled it back out and decorated with fresh raspberries. Rob cut some slices with a large serrated knife, we served it to those who wanted it, and put it back into the freezer to store the leftovers.

It had been several years since I made this cake and I’m so glad I did. It tasted great and people enjoyed it. It was so handy to be able to make it ahead over a couple of days’ time, then pull it out to serve at the end of dinner. In fact, I’m still enjoying the leftovers, because I sliced what was left and froze the slices to pull out one at a time whenever the mood strikes. Which it already did:). Of course, you could fill it with any kind of ice cream or change up the raspberries on top to another decoration or leave plain. For those of you that do need to eat gluten-free, this recipe really works and is forgiving, even if you don’t sift the flour together, but instead just give it a good stir. Just saying!