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Gallery Frozen Rainbow Chiffon Cake Recipe Summary prep: 2 hrs 30 mins total: 9 hrs Servings: 10 Yield: Makes one 8-inch layer cake
Ingredients Ingredient Checklist Vegetable oil cooking spray 1 1/2 cups blackberries (6 ounces) 1 1/4 cups blueberries (6 ounces) 1/2 cup plus 2 tablespoons fresh lemon juice (from 4 to 5 lemons) 10 large egg whites, room temperature Salt 2 3/4 cups plus 1 tablespoon sugar 3/4 cup plus 3 tablespoons water 2 ripe papayas, peeled and seeded 3 kiwifruits, peeled 1 cup strawberries (6 ounces), hulled 1 1/4 cups raspberries (6 ounces) 1 can (15 ounces) apricots in juice, drained Seven-Minute Frosting for Frozen Rainbow Chiffon Cake
Cook’s Notes Food-safety note: The egg whites in this cake are not fully cooked.
Gallery Frozen Rainbow Chiffon Cake
Recipe Summary prep: 2 hrs 30 mins total: 9 hrs Servings: 10 Yield: Makes one 8-inch layer cake
Gallery
Frozen Rainbow Chiffon Cake
Frozen Rainbow Chiffon Cake
Frozen Rainbow Chiffon Cake
Recipe Summary prep: 2 hrs 30 mins total: 9 hrs Servings: 10 Yield: Makes one 8-inch layer cake
Recipe Summary
prep: 2 hrs 30 mins total: 9 hrs
Servings: 10 Yield: Makes one 8-inch layer cake
prep: 2 hrs 30 mins
total: 9 hrs
prep:
2 hrs 30 mins
total:
9 hrs
Servings: 10
Yield: Makes one 8-inch layer cake
10
Makes one 8-inch layer cake
Ingredients
Ingredients
- Vegetable oil cooking spray 1 1/2 cups blackberries (6 ounces) 1 1/4 cups blueberries (6 ounces) 1/2 cup plus 2 tablespoons fresh lemon juice (from 4 to 5 lemons) 10 large egg whites, room temperature Salt 2 3/4 cups plus 1 tablespoon sugar 3/4 cup plus 3 tablespoons water 2 ripe papayas, peeled and seeded 3 kiwifruits, peeled 1 cup strawberries (6 ounces), hulled 1 1/4 cups raspberries (6 ounces) 1 can (15 ounces) apricots in juice, drained Seven-Minute Frosting for Frozen Rainbow Chiffon Cake
Directions
Coat two 8-inch springform pans with cooking spray. Line sides with parchment, leaving a 2-inch collar extending over top.
Puree blackberries, blueberries, and 2 tablespoons lemon juice in a blender until smooth. Strain through a fine sieve; discard solids.
Whisk 2 egg whites and a pinch of salt with a mixer on medium speed until foamy. Meanwhile, combine 1/2 cup plus 1 tablespoon sugar with 3 tablespoons water in a small saucepan over medium-high heat, stirring until sugar dissolves. Cook until syrup reaches 250 degrees on a candy thermometer. Immediately add sugar syrup in a slow, steady stream down the side of the bowl. Raise speed to high, and whisk until thick, shiny, and cooled, about 7 minutes. Whisk in berry puree. Pour mixture into 1 pan, and freeze until firm, about 2 hours.
Meanwhile, puree papayas and 2 tablespoons lemon juice in a blender until smooth. Strain.
Repeat step 3 with 2 egg whites, a pinch of salt, 1/2 cup plus 1 tablespoon sugar, and 3 tablespoons water, whisking in papaya puree. Pour mixture into remaining pan, and freeze until firm, about 2 hours.
Puree kiwifruits and 2 tablespoons lemon juice in a blender until smooth. Strain.
Repeat step 3 with 2 egg whites, a pinch of salt, 1/2 cup plus 1 tablespoon sugar, and 3 tablespoons water, whisking in kiwifruit puree. Pour mixture onto frozen berry layer, and freeze until firm, about 2 hours.
Meanwhile, puree strawberries, raspberries, and 2 tablespoons lemon juice in a blender until smooth. Strain.
Repeat step 3 with 2 egg whites, a pinch of salt, 1/2 cup plus 1 tablespoon sugar, and 3 tablespoons water, whisking in strawberry-raspberry puree. Pour mixture onto frozen papaya layer, and freeze until firm, about 2 hours.
Puree apricots and 2 tablespoons lemon juice in a blender until smooth. Strain.
Repeat step 3 with 2 egg whites, a pinch of salt, 1/2 cup plus 1 tablespoon sugar, and 3 tablespoons water, whisking in apricot puree. Pour mixture onto frozen kiwi layer, and freeze until firm, about 2 hours.
Release sides of pans; carefully transfer papaya and strawberry-raspberry layer cake onto apricot layer. Freeze cake while you make the frosting.
Remove parchment paper. Frost top and sides of cake. Freeze until ready to serve.
Cook’s Notes Food-safety note: The egg whites in this cake are not fully cooked.
Cook’s Notes
Food-safety note: The egg whites in this cake are not fully cooked.
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All Reviews for Frozen Rainbow Chiffon Cake
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All Reviews for Frozen Rainbow Chiffon Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
