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This recipe can be used to make Frozen Rainbow Chiffon Cake.

Martha Stewart Living, August 2011

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Recipe Summary test

prep:
5 mins
total:
15 mins
Yield:
Makes about 4 cups (enough for one 8-inch 5-layer cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1/2 cup sugar, the water, and corn syrup to a boil in a saucepan, stirring until sugar dissolves. Continue to cook, without stirring, washing down sides of pan with a wet pastry brush to prevent crystals from forming, until mixture reaches 230 degrees on a candy thermometer.

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  • Meanwhile, whisk egg whites with a mixer on medium speed until soft peaks form. Gradually whisk in remaining 2 tablespoons sugar. Immediately add sugar syrup in a slow, steady stream down the side of the bowl once it reaches 230 degrees. Raise speed to high, and whisk until mixture is thick, shiny, and cooled, about 7 minutes. Use immediately.

Cook's Notes

Food-safety note: The egg whites in this frosting are not fully cooked.

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