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Frozen Rainbow Chiffon Cake

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Rate this recipe 4.5/5 (2 Votes)
Frozen Rainbow Chiffon Cake 1 Picture

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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