Frozen Rainbow Chiffon Cake
By á-216
Rate this recipe
4.5/5
(2 Votes)
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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 (recipe follows) Seven-Minute Frosting
Details
Cooking time 540mins
Preparation
Step 1
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
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