Seven Minute Frosting For Frozen Rainbow Chiffon Cake Food

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.

7-MINUTE FROSTING

Steps:

• In a stainless steel bowl, combine the egg whites, cold water, sugar, and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks, about 7 minutes. Remove from the heat and whisk in the vanilla. Let cool, whisking often.

SEVEN-MINUTE FROSTING FOR FROZEN RAINBOW CHIFFON CAKE

Steps:

• Bring 1/2 cup sugar, the water, and corn syrup to a boil in a saucepan, stirring until sugar dissolves. Continue to cook, without stirring, washing down sides of pan with a wet pastry brush to prevent crystals from forming, until mixture reaches 230 degrees on a candy thermometer.
• Meanwhile, whisk egg whites with a mixer on 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. Raise speed to high, and whisk until mixture is thick, shiny, and cooled, about 7 minutes. Use immediately.

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.

SEVEN-MINUTE FROSTING

Steps:

• Bring a few inches of water to a boil in a medium saucepan over medium-high heat. Whisk the egg whites, sugar, water, corn syrup, vanilla, cream of tartar and salt in a large heatproof glass bowl. Set the bowl on top of the pan (do not let the bottom of the bowl touch the water). Beat with a hand mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. (If any sugar crystals form on the side of the bowl, brush them down with a wet pastry brush.) Increase the speed to medium high and beat until stiff glossy peaks form, about 7 minutes.
• Remove the bowl from the pan and beat until the frosting cools slightly, about 30 seconds. Use while still slightly warm -- the frosting will firm up and form a hard shell when it cools. Do not refrigerate the frosted cake or the frosting may weep.

SEVEN-MINUTE FROSTING FOR LEMON MERINGUE CUPCAKES

Steps:

• Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
• Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
• As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

MERINGUE FROSTING FOR RASPBERRY WHITE CAKE

Steps:

• Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.
• Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.
• Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.