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Frozen Rainbow Chiffon Cake

Martha Stewart
  • 540 minutes
  • Serves 10

INGREDIENTS

6 oz

strawberries

1 can

Apricots in, juice

1 1/2 cups

Blackberries

1 1/4 cups

Blueberries

2

Papayas, ripe

1 1/4 cups

Raspberries

10

Egg whites, large

5/8 cup

Lemon juice, fresh

7

Minute frosting

1

Salt

2 13/16 cups

Sugar

1

Vegetable oil cooking spray

15/16 cup

Water

3

Kiwifruits, peeled