American Flag Cake

Our Dear Readers, I really hope you all had a wonderful time with your friends and family celebrating Independence Day.

Did you know that Americans began observing the Fourth of July as early as 1777, when the first-ever major celebration in Philadelphia included a parade, a thirteen-shot cannon salute, and fireworks, but Congress didn’t make it official until 1870, when it was part of a bill passed to recognize major state holidays at a federal level—like Independence Day, Christmas and New Year’s Day. The Fourth did not become a paid legal holiday until 1938, as part of a that bill that granted holiday leave to employees of the federal government.

On July 4, 1776, America claimed its independence from Britain and Democracy was born. Every day thousands leave their homeland to come to the “land of the free and the home of the brave” so they can begin their American Dream. I was one of them….

4th-of-July

To make this celebration a bit more special for my family, I was excited to make a cake and decorate it as an American flag… Just a few weeks ago, I was browsing Food Network recipes from my favorite chef – Ina Garten and came across Ina’s Flag Cake. An idea of creating a cake and decorating it as an American Flag seemed to be a perfect desert for celebrating America’s Birthday and so here it is – my version, adapted from above mentioned recipe. For the most part, the cake itself, which is a yellow sponge cake, I made according to Ina’s recipe, although I reduced a few ingredients, mainly for the reason, that the dish, in which I baked the cake was a little smaller than the one specified in the recipe. With cream, however, I used completely different recipe, which resulted in amazingly delicious, ice-cream-like-tasting cream. I am sure the original recipe for the cream is great, but seems a bit too heavy with all that butter, so I wanted to use a lighter version of cream.

This cake was such a great success, that I am thinking about making it again sometimes soon! Of course unless I make it again next July 4th, I won’t be decorating it as an American Flag:)

American Flag Cake

Ingredients for the cake:

2 sticks unsalted butter (room temperature)
2 1/2 cups sugar
5 extra large eggs
1 cup sour cream at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
2/3 teaspoon baking soda

American Flag Cake

Directions:

1. Preheat the oven to 350 degrees F.

2. Butter and flour a 15 by 10 by 2-inch pan. I used Pyrex glass bakeware dish.

3. In a bowl of a an electric mixer (or with a hand electric mixer), place butter cut in pieces (room temperature) and sugar.

4. Cream the butter and sugar on high speed, until light and fluffy.

5. Reduce speed to medium and add the eggs, 1 at a time.

6. Add the sour cream and continue mixing on medium speed.

7. Then and vanilla. Scrape down the sides and stir until smooth.

8. In a bowl sift the flour, then add cornstarch, salt, and baking soda.

9. Mix all ingredients with a whisk.

10. With the mixer on low speed, add the flour mixture to the butter mixture.

11. Mix all till all combined and mixture is smooth.

12. Poor the batter into the buttered & floured bakeware.

13. Evenly distribute the batter in the pan and smooth the top with a spatula.

14. Bake in the center of the oven for 30-40 minutes, until a toothpick comes out clean. You might need a little less or a little more time depending on your oven.

15. Remove cake from the oven, cool for a few minutes, then remove from the baking dish and cool on cooling rack till room temperature.
Ingredients for the cream and decoration:

12 oz low fat cream cheese
8 oz mascarpone cheese
1 1/4 cup confectioners’ sugar
1 vanilla sugar packet
2.5 cups heavy cream
1/2 pint large bluberries
2 pints large raspberries

16. Rinse blueberries and raspberries and set aside on a paper towel to dry.

17. In the bowl of an electric mixer, fitted with the paddle attachment, (or you can use hand electric mixer) mix on medium speed until smooth cream cheese, mascarpone cheese and sugar.

18. In a separate bowl whip on high speed till hard peaks confectioners’ sugar, vanilla sugar and heavy cream.

19. Combine whipped heavy cream and sugar mixture with cream cheese and mascarpone cheese mixture and mix on low speed till all combined and smooth.

20. Spread with a spatula three-fourths of the cream on the top and sides of the cooled cake.

21. Using a toothpick outline in the top left corner an area where flag will be and place blueberries in rows close one to another. You won’t fit 50 there:) But don’t worry! After all, this is not a history lesson – it is a cake!

22. Place rows of raspberries starting from the bottom and working your way up to the top of the cake.

23. Take a decorating bag (I usually buy Wilton Disposable 12 Inch Decorating Bags) and  fit it with a star tip. I have a whole collection of decorating tips, but Ateco 6-Piece Pastry Tube and Tips Set is a good start. After each row of raspberries, pipe a row of stars.

24. Alternate rows of raspberries and cream stars until the flag patterns is completed. Also, pipe stars around the entire cake.

All done – Enjoy this delicious cake with your family and friends and think, even for just a moment, about the price of freedom…

Happy Birthday, America!

“I pledge allegiance to the flag of the United States of America, and to the Republic for which it stands. One nation under God, indivisible, with liberty and justice for all.”

Would love to hear what do you think about this cake :)

dina-signature

American Flag Cake
 
Prep time
Cook time
Total time
 
Delicious yellow sponge cake with light cream and berries -- perfect desert for your Independence Day Celebration!
Author:
Recipe type: Cake
Cuisine: American
Serves: 10
Ingredients
  • * Ingredients for the cake: *
  • 2 sticks unsalted butter (room temperature)
  • 2½ cups sugar
  • 5 extra large eggs
  • 1 cup sour cream at room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups flour
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • ⅔ teaspoon baking soda

  • * Ingredients for the cream and decoration:*
  • 12 oz low fat cream cheese
  • 8 oz mascarpone cheese
  • 1¼ cup confectioners’ sugar
  • 1 vanilla sugar packet
  • 2.5 cups heavy cream
  • ½ pint large bluberries
  • 2 pints large raspberries
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Butter and flour a 15 by 10 by 2-inch pan. I used Pyrex glass bakeware dish.
  3. In a bowl of a an electric mixer (or with a hand electric mixer), place butter cut in pieces (room temperature) and sugar.
  4. Cream the butter and sugar on high speed, until light and fluffy.
  5. Reduce speed to medium and add the eggs, 1 at a time.
  6. Add the sour cream and continue mixing on medium speed.
  7. Then and vanilla. Scrape down the sides and stir until smooth.
  8. In a bowl sift the flour, then add cornstarch, salt, and baking soda.
  9. Mix all ingredients with a whisk.
  10. With the mixer on low speed, add the flour mixture to the butter mixture.
  11. Mix all till all combined and mixture is smooth.
  12. Poor the batter into the buttered & floured bakeware.
  13. Evenly distribute the batter in the pan and smooth the top with a spatula.
  14. Bake in the center of the oven for 30-40 minutes, until a toothpick comes out clean. You might need a little less or a little more time depending on your oven.
  15. Remove cake from the oven, cool for a few minutes, then remove from the baking dish and cool on cooling rack till room temperature.
  16. Rinse blueberries and raspberries and set aside on a paper towel to dry.
  17. In the bowl of an electric mixer, fitted with the paddle attachment, (or you can use hand electric mixer) mix on medium speed until smooth cream cheese, mascarpone cheese and sugar.
  18. In a separate bowl whip on high speed till hard peaks confectioners’ sugar, vanilla sugar and heavy cream.
  19. Combine whipped heavy cream and sugar mixture with cream cheese and mascarpone cheese mixture and mix on low speed till all combined and smooth.
  20. Spread with a spatula three-fourths of the cream on the top and sides of the cooled cake.
  21. Using a toothpick outline in the top left corner an area where flag will be and place blueberries in rows close one to another.
  22. Place rows of raspberries starting from the bottom and working your way up to the top of the cake. You won't fit 50 there:) But don't worry! After all, this is not a history lesson - it is a cake!
  23. Take a decorating bag (I usually buy Wilton Disposable 12 Inch Decorating Bags) and fit it with a star tip. I have a whole collection of decorating tips, but Ateco 6-Piece Pastry Tube and Tips Set is a good start. After each row of raspberries, pipe a row of stars.
  24. Alternate rows of raspberries and cream stars until the flag patterns is completed. Also, pipe stars around the entire cake.

 

 

 

Comments

  1. Looks great :)

  2. Thank you, Larisa! It was fun to make this cake and it turned out really good:)

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