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1
Preheat oven to 350F.
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2
lightly grease a 15 1/2-by-10 1/2-by-1-inch jelly roll pan.
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3
line bottom with waxed paper; grease paper.
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4
In large bowl of electric mixer, at high speed, beat egg whites until soft peaks form when beaters are slightly raised.
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5
Gradually beat in 1/2 cup of the granulated sugar, beating until stiff peaks form.
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6
With same beaters, at high speed, beat egg yolks in small bowl with rest of sugar until thick and lemon colored- about 5 minutes.
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7
Meanwhile, sift flour, cocoa, baking powder, soda and salt onto waxed paper.
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8
At low speed, beat water, vanilla, then flour mixture into egg yolk mixture until combined, scraping sides of bowl with rubber spatula.
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9
With rubbr spatula using an under-and-over motion, gently fold egg yolk mixture into beaten egg whites, spreaad evenly into prepared pan.
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10
Bake 12 to 15 minutes, or just until surface springs back when gently pressed with fingertip.
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11
Cool cake in pan on wire rack 10 minutes; invert cake onto large wire rack; gently peel off waxed paper; turn cake top side up; cool completely.
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12
With serrated knifecut cake crosswise into quarters to form four 10-by-3 3/4-inch layers.
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13
Line jelly roll pan with forel.
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14
Bring up one short edge of foil to form a 11 1/4- by 10-inch rectangle.
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15
Soft sherbet slightly.
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16
and spread in foil lined pan; refreeze until firm.
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17
When firm cut sherbet cross wise into three pieces, right through the foil.
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18
Place one cake layer on serving plate; invert raspberry sherbet over the cake layer; peel off foil.
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19
repeat with remaining cake and sherbet layers, ending with cake layer, place top side up.
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20
Loosely wrap cake with plastic wrap, freeze until firm.
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21
just before serving cut a rectangle of waxed paper, 1/2-inch smaller all around than top of cake layer.
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22
Place on top of cake, dust edges heavily with confectioners' sugar.
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23
Remove paper, dust center lightly with more sugar.
