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!
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