Seven Minute Frosting For 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.

PERFECT SEVEN-MINUTE FROSTING

Steps:

• In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
• Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
• Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.

SEVEN-MINUTE FROSTING

Steps:

• In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.
• Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.