Save this Martha StewartSee original recipe on www.marthastewart.com

Frozen Rainbow Chiffon Cake

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Frozen Rainbow Chiffon Cake

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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