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1
Preheat oven to 350.
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2
Spray a 15 by 10 by 1 inch je)y roll pan with bakers spray.
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3
Line pan with parchment paper and spray paper with parchment spray
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4
Have egg whites in one large bowl and egg yolks in another large bowl and have them both at room temperature
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5
Whisk flour, baking powder and salt in a bowl and set aside
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6
Beat egg yolks and sour cream until light in color and increased in volume.
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7
Beat in 1 cup of the sugar and vanilla until well blended
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8
Stir in the flour mixture, make sure it's well incoorated but don't overmix
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9
With clean and dry beaters beat egg whites and cream of tarter until soft peaks form, Slowly add the remaining sugar and beat until glossy peaks form
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10
Fold 1/4 of egg white mixture into egg yolk mixture then fold in remaining in 3 more additions
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11
Carfully seperate batter into 3 bowls, trying not to deflate to much
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12
Add drops of food color, blue to one bowl.
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13
Red to the second bowl and yellow to the third, fold just until color is uniform.
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14
Spread each layer of batter in stripes in prepared pan as shown belo, smooth tops.
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15
Bake 16 to 18 minutes until cake springs back when touched and is no longer sticky feeling to touch.
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16
Cool 5 minutes in pan on rack then run a small knife around the edges to unstuck any ends of cake
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17
After cake cools 5 minutes Invert onto confectioner's sugar dusted kitchen towel.
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18
Carefully peel off parchment paper
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19
Roll cake up in towel and cool on rack
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20
Unroll cooled cake and spread softened sherbet over surface, leaving some space at edges.
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21
Roll up using towel to help keep tight and cover and frezze at least 6 hours before frosting
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22
Frost cake with White Chocolate Ganache Frosting, recipe attached below , then cover with sprinkles and re frezze until hard about 2 hours
