Although the recipe calls for an angel food sheet cake, I cut corners (and time) and used a regular angel food cake that I bought at the store and it worked out fine.
I actually cut the cake in half by separating the top from the bottom and froze the layers over the bottom of the cake in the plastic pan and cover that I bought the cake in. I reserved the top of the cake in the refrigerator in plastic wrap until step 3.
Before layering the ice cream and sorbets, beat them separately with a mixer until softened. They will be easier to spread.
Angel Food Sheet Cake or Store Bought Angel Food Cake
1 C Blueberry Jam (I used fresh Michigan jam that I bought at the Green City Farmers Market)
2 pints vanilla ice cream or frozen yogurt
2 pints raspberry sorbet
1 pint peach sorbet
1.Line a 9X13” baking pan with plastic wrap. Place half the baked angel food cake in the bottom of the dish. Spread jam over the top. Spread ice cream over the jam. Freeze for about 1 hour.
2.Spread raspberry sorbet over ice cream layer. Freeze about 2 hours until firm.
3.Spread peach sorbet over the raspberry layer; top with remaining angel food cake. Wrap in plastic wrap and freeze overnight.
4.Remove plastic wrap from the cake, and turn out cake onto a cutting board;unwrap and trim edges. Slice cake and serve immediately. Uncut cake can be frozen for up to a week.
Bon Appetit!