FLAG CAKE
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 to 24 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F.
- Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
- Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
- For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
- Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
- I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
CANADA DAY FLAG CAKE
This recipe is from Canadian Living magazine, posted in response to a request from a Zaar member who had lost her copy.
Provided by Lennie
Categories Dessert
Time 55m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- First, make the cake.
- Preheat oven to 350F; have ready an ungreased 13x9 oblong pan.
- Using a flour sifter, sift together flour and salt, then return to sifter and set aside.
- In large mixing bowl, beat egg whites until foamy; sprinkle with cream of tartar and beat until soft peaks form.
- Gradually add half of the sugar to the whites, beating until stiff glossy peaks form.
- In another large mixing bowl, beat egg yolks and remaining sugar until thickened; stir in orange rind and juice.
- Fold this into the egg whites.
- Sift flour, a third at a time, over the egg mixture, gently folding in each addition.
- Place this batter into the 13x9 pan and bake in preheated oven for 20 to 25 minutes, or until spongy to a light touch.
- Let cool in pan for 10 minutes, then turn cake out onto a wire rack to let it cool completely (if possible, wrap and store for 1 day; cake can also be frozen for up to 2 months).
- When ready, make the filling and decoration.
- Hull and slice about one-quarter of the strawberries.
- Whip the cream; stir icing sugar and vanilla into whipped cream.
- Using a long serrated knife, cut cake horizontally in half and put one layer, cut side up, on a large serving tray.
- Spread with about one-third of the whipped cream mixture and cover with a single layer of sliced strawberries.
- Carefully put the top layer, cut side down, over the berries.
- Spread remaining cream over top and sides.
- Now, cut the remaining berries in half and arrange in overlapping rows, cut side down, forming 2 side bands and a maple leaf in centre.
- Use any remaining berries as a garnish around the sides of the cake.
CANADA FLAG "CAKE"
Make and share this Canada Flag "cake" recipe from Food.com.
Provided by Pamela
Categories Dessert
Time 4h20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- LINE bottom of 13x9-inch pan with cake slices; set aside.
- STIR boiling water into combined dry jelly powders in large bowl at least 2 minute until jelly powder is completely dissolved.
- Add ice cubes; stir 3 to 5 minute or until thickened.
- Remove any unmelted ice. Stir in 1 cup of the strawberries.
- Spoon over cake slices.
- Refrigerate 15 minute.
- Cover evenly with the whipped topping or whipping cream.
- REFRIGERATE 4 hours or until jelly is firm.
- Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag.
- Store in refrigerator.
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