Frozen Rainbow Chiffon Cake
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Martha Stewart Living, August 2011
- Prep Time 2 hours 30 minutes
- Total Time 9 hours
- Yield Makes one 8-inch layer cake; Serves 8 to 10
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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 (recipe follows) Seven-Minute Frosting
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 Note
Fruit purees can be refrigerated for up to 2 days; frosted cake can be frozen overnight. Food-safety note: The egg whites in this cake are not fully cooked.
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