Frozen Rainbow Chiffon Cake

Frozen Rainbow Chiffon Cake

Photo by Heather M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • Vegetable oil cooking spray

  • cups blackberries (6 ounces)

  • cups blueberries (6 ounces)

  • ½

    cup plus 2 tablespoons fresh lemon juice (from 4 to 5 lemons)

  • 10

    large egg whites, room temperature

  • Salt

  • cups plus 1 tablespoon sugar

  • ¾

    cup plus 3 tablespoons water

  • 2

    ripe papayas, peeled and seeded

  • 3

    kiwifruits, peeled

  • 1

    cup strawberries (6 ounces), hulled

  • cups raspberries (6 ounces)

  • 1

    can (15 ounces) apricots in juice, drained

  • Seven

    -Minute Frosting (recipe follows) Seven-Minute Frosting

Directions

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


Nutrition

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