frozen rainbow chiffon cake

The August issue of Martha Stewart Living is full of lots of goodies, but I have my eye on this Frozen Rainbow Chiffon Cake.  It's the more natural version of the popular rainbow cake and the best part is it's gluten free!  It would be a perfect celebratory cake for an engagement or birthday.  Actually my Sister's birthday is coming up real soon!

{recipe and photo via Martha Stewart Living Magazine}

Frozen Rainbow Chiffon Cake

1 1/2 cups blackberries (6 ounces)

1 1/4 cups blueberries (6 ounces)

1/2 cup plus 2 tbs fresh lemon juice (4-5 lemons)

10 large egg whites, room temperature

Salt

2 3/4 cups plus 1 tbs sugar

3/4 cup plus 3 tbs water

2 ripe papayas, peeled and seeded

3 kiwifruits, peeled

1 cup strawberries, hulled (6 ounces)

1 1/4 cups raspberries (6 ounces)

1 can (15 ounces) apricots in juice, drained

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 blender until smooth.  Strain through 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 1/2 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 degrees on a candy thermometer.  Immediatelay 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 a berry puree.  Pour mixture into 1 pan, and freeze until firm, about 2 hours. 

4.  Meanwhile, puree 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 puree.  Pour mixture into remaining pan, and freeze until firm, about 2 hours.

6.  Puree kiwifruits and 2 tablespoons lemon juice in a blender until smooth. Strain.

7.  Repeat step 3 with 2 egg whites, a pinch of salt, 1/2 cup plus 1 tablespoon sugar, and 3 tablespoons water, whisking in kiwifruit puree.  Pour mixture onto frozen berry layer , and freeze until firm, about 2 hours.

8.  Meanwhile, puree 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, 1/2 cup plus 1 tablespoon sugar, and 3 tablespoons water, whisking in strawberry-raspberry puree.  Pour mixture onto frozen papaya layer, and freeze until firm, about 2 hours.

10.  Puree 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 tablespoons water, whisking in apricot puree.  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 parchement paper.  Frost top and sides of cake.  Freeze until ready to serve.

Seven-Minute Frosting

1/2 cup plus 2 tablespoons sugar

2 tablespoons water

1 tablespoon light corn syrup

3 large egg whites, room temperature

1.  Bring 1/2 cup sugar, the water, and cory syrup to a boil in a saucepan, stirring until sugar dissolves.  Continute to cook, without stirring, washing down sides of pan witha  wet pastry brush to prent cyrstals from forming, until mixture reaches 230 degrees on a candy thermometer.

2.  Meanwhile, whisk egg whites with a mixer on a 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 230 degrees.  Rise speed to high, and wisk until mixture is thick, shiny and cooled, about 7 minutes.  Use immediately.



Food-safety note:  the egg whites in theis cake are not fully cooked

Make ahead: fruit purees can be refridgerated for up to 2 days

Storage:  frosted cake can be frozen overnight