Frozen Rainbow Chiffon Cake Recipes

FROZEN RAINBOW CHIFFON CAKE

Steps:

• Coat two 8-inch springform pans with cooking spray. Line sides with parchment, leaving a 2-inch collar extending over top.
• Puree blackberries, blueberries, and 2 tablespoons lemon juice in a blender until smooth. Strain through a fine sieve; discard solids.
• 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. Immediately 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 berry puree. Pour mixture into 1 pan, and freeze until firm, about 2 hours.
• Meanwhile, puree papayas and 2 tablespoons lemon juice in a blender until smooth. Strain.
• 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.
• Puree kiwifruits and 2 tablespoons lemon juice in a blender until smooth. Strain.
• 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.
• Meanwhile, puree strawberries, raspberries, and 2 tablespoons lemon juice in a blender until smooth. Strain.
• 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.
• Puree apricots and 2 tablespoons lemon juice in a blender until smooth. Strain.
• Repeat step 3 with 2 egg whites, a pinch of salt, 1/2 cup plus 1 tablespoon sugar, and 3 tablespoons water, whisking in apricot puree. Pour mixture onto frozen kiwi layer, and freeze until firm, about 2 hours.
• Release sides of pans; carefully transfer papaya and strawberry-raspberry layer cake onto apricot layer. Freeze cake while you make the frosting.
• Remove parchment paper. Frost top and sides of cake. Freeze until ready to serve.

ORANGE CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
• With an electric mixer on medium-high speed, whisk egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Using a flexible spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
• Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Let cool completely. Run a sharp knife around edges to release cake. Serve topped with whipped cream and candied zest, if desired.