Frozen Rainbow Chiffon Cake

Ingredients

  • Vegetable oil cooking spray
  • 1 ½ cups blackberries (6 ounces)
  • 1 ¼ cups blueberries (6 ounces)
  • ½ cup plus 2 tablespoons fresh lemon juice (from 4 to 5 lemons)
  • 10 large egg whites, room temperature
  • Salt
  • 2 ¾ cups plus 1 tablespoon sugar
  • + 7 more ingredients
    • ¾ cup plus 3 tablespoons water
    • 2 ripe papayas, peeled and seeded
    • 3 kiwifruits, peeled
    • 1 cup strawberries (6 ounces), hulled
    • 1 ¼ cups raspberries (6 ounces)
    • 1 can (15 ounces) apricots in juice, drained
    • Seven-Minute Frosting (recipe follows) Seven-Minute Frosting

1. Coat two 8-inch springform pans with cooking spray. Line sides with parchment, leaving a 2-inch collar extending over top. 2. Puree blackberries, blueberries, and 2 tablespoons lemon juice in a blender until smooth. Strain through a fine sieve; discard solids. 3. Whisk 2 egg whites and a pin...

View full recipe at SpringPad

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