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Frozen Rainbow Chiffon Cake

Fruit purees flavor and tint each of the five cake layers naturally, but gel-paste food coloring can be added to each to really amp up the rainbow effect.

  • prep: 2 hours 30 mins
    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

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.

Directions

  1. Step 1

    Coat two 8-inch springform pans with cooking spray. Line sides with parchment, leaving a 2-inch collar extending over top.

  2. Step 2

    Puree blackberries, blueberries, and 2 tablespoons lemon juice in a blender until smooth. Strain through a fine sieve; discard solids.

  3. Step 3

    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.

  4. Step 4

    Meanwhile, puree papayas and 2 tablespoons lemon juice in a blender until smooth. Strain.

  5. Step 5

    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.

  6. Step 6

    Puree kiwifruits and 2 tablespoons lemon juice in a blender until smooth. Strain.

  7. Step 7

    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.

  8. Step 8

    Meanwhile, puree strawberries, raspberries, and 2 tablespoons lemon juice in a blender until smooth. Strain.

  9. Step 9

    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.

  10. Step 10

    Puree apricots and 2 tablespoons lemon juice in a blender until smooth. Strain.

  11. Step 11

    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.

  12. Step 12

    Release sides of pans; carefully transfer papaya and strawberry-raspberry layer cake onto apricot layer. Freeze cake while you make the frosting.

  13. Step 13

    Remove parchment paper. Frost top and sides of cake. Freeze until ready to serve.

Source
Martha Stewart Living, August 2011

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Reviews (1)

  • kamikami 20 Oct, 2011

    duga