FROZEN RAIBOW CHIFFON CAKE

By LRay

Inspired by a Jell-O recipe from the 1960's, this forzen chiffon cakes gets is color not from gelatin, but from puréed fruit (including blujeberries, kiwifruits, and apricots) whipped into a meringue mixture.

Active Time: 2 Hours 30 Minutes
Total Time: 9 Hours
Makes: One 8-Inch Layer Cake
Serves: 8 to 10
Fruit purées 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.

FOOD-SAFETY NOTE: The EGG WHITES in this cake are no fully cooked.

FOOD-SAFETY NOTE: The EGG WHITES in the frosting are not fully cooked.

Ingredients

• CAKE
• VEGETABLE OIL COOKING SPRAY
• 1 1/2 Cups BLACKBERRIES (6 Ounces)
• 1 1/4 Cups BLUEBERRIES (6 Ounces)
• 1/2 Cup Plus 2 Talbespoons Fresh LEMON JUICE (From 4-5 Lemons)
• 10 Large EGG WHITES, Room Temperature
• 2 3/4 Cups Plus 1 Tablespoon SUGAR
• 3/4 Cup Plus 3 Tablespoons WATER
• 2 Ripe PAPAYAS, Peeled
• 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
• 1/2 Cup Plus 2 Tablespoons SUGAR
• 2 Tablespoons WATER
• 1 Tablespoon LIGH CORN SYRUP
• 3 Large EGG WHITES, Room Temperature

Details

Servings 8
Preparation time 150mins
Cooking time 150mins
Adapted from marthastewart.com

Preparation

Step 1

CAKE


1. Coat two 80-inch springform pans with COOKING SPRAY. Line sides with parchment, leaving a 2-inch collar extending over top.
2. Purée BLACKBERRIES, BLUEBERRIES, and 2 Tablespoons LEMON JUICE in a blender until smooth. Strain though a fine sieve; discard solids.
3. Whisk 2 EGG WHITES and a pinch of SALT with a mixer on medium speed until foamy. Meanwhile, combine ½ 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° 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 Purée. Pour mixture into 1 pan, and freeze until firm about 2 hours.
4. Meanwhile, purée PAPAYAS and 2 Tablespoons LEMON JUICE in a blender until smooth. Strain.
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 Purée. Pour mixture into remaining pan, and freeze until firm, about 2 hours.
6. Purée KIWIFRUITS and 2 Tablespoons LEMON JUICE in a blender until smooth. Strain.
7. Repeat step 3 with 2 EGG WHITES, a pinch of SALT, ½ Cup plus, 1 Tablespoon SUGAR, and 3 Tablespoons WATER, whisking in KIWIFRUIT Purée. Pour Mixture onto frozen berry layer, and breeze until firm, about 2 hours.
8. Meanwhile, purée STRAWBERRIES, RASPBERRIES, and 2 Tablespoons LEMON JUICE in a blender until smooth. Strain.
9. Repeat step 3 with 2 EGG Whites, a pinch of SALT, ½ Cup PLUS 1 Tablespoon SUGAR, and 3 Tablespoons WATER, Whisking in STRAWBERY-RASPBERRY Purée. Pour mixture onto frozen papaya layer, and freeze until firm, about 2 hours.
10. Purée APRICOTS and 2 Tablespoons LEMON JUICE in a blender until smooth. Strain.
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 Purée. Pour mixture onto frozen KIWI Layer, and freeze until firm, about 2 hours.
12. Release sides of pans; carefully transfer PAPAYA and STRAWBERRY-RASPBERRY Layer Cake onto APRICOT Layer. Freeze cake while you make the frosting.
13. Remove parchment paper. Frost top and sides of cake. Freeze until ready to serve.

FOOD-SAFETY NOTE: The EGG WHITES in this cake are no fully cooked.

MAKE AHEAD: Fruit Purées can be refrigerated for up to 2 days.

STORAGE: Frosted cake can be frozen overnight.

SEVEN-MINUTE FROSTING

1. 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 set pastry brush to prevent crystals from forming, until mixture reaches 230º an a candy thermometer.

2. 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 230º. Raise speed to high, and whisk until mixture is thick, shiny, and cooled, about 7 minutes. Use immediately.

FOOD-SAFETY NOTE: The EGG WHITES in the frosting are not fully cooked.