Frozen Rainbow Chiffon Cake
- 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
- Produce
- 1 cup strawberries (6 ounces)
- Apricots in, juice (1 can)
- Blackberries (1 1/2 cups)
- Blueberries (1 1/4 cups)
- Papayas, ripe (2)
- Raspberries (1 1/4 cups)
- Cooking & Baking
- Minute frosting (7)
- Salt (1)
- Sugar (2 13/16 cups)
- Vegetable oil cooking spray (1)
- Drinks
- Lemon juice, fresh (5/8 cup)
- Water (15/16 cup)
- Refrigerated
- Egg whites, large (10)
- Other
- 3 kiwifruits, peeled
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published October 18, 2011 (1 year ago).
22 people saved this recipe.
