The Fourth of July stirs up many good memories for me. Fireworks, family vacations, barbecues and days at the beach. One year my Mom made a beautiful flag cake and I still remember how special I thought it was. The way she arranged those little blueberries and strawberries on top. Inspired by these memories, I made a flag cake today. I used raspberries for the flag’s stripes but strawberries will also work. This recipe uses a cream cheese frosting but I think whipped cream would be just as delicious.
Fourth of July Flag Cake
- 3 cups cake flour
- 2 tsp baking powder
- 1 tsp salt
- 1 and 1/2 cups (three sticks) butter, room temperature
- 2 and 1/4 cups sugar
- 1 tsp vanilla
- 1 cup milk
- 8 egg whites
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour your metal baking pan. I used an 11 by 15 inch pan but you could also use a 12 by 18 inch pan and bake the cake for less time. If you intend to remove the cake from the pan before decorating, place parchment paper on the bottom of the pan before greasing and flouring it.
- In a medium bowl sift together the cake flour, baking powder and salt.
- In your mixer bowl beat the butter and 2 cups of the sugar until light and fluffy (3-4 minutes). Beat in the vanilla until well incorporated. Add the flour mixture in three parts while alternating with the milk. Beat just until combined. Transfer the batter to a large bowl and set aside.
- Clean your mixer bowl and add the egg whites. Using the whisk attachment, beat on low speed until foamy. Gradually add the remaining 1/4 cup of sugar. Beat on high speed until stiff peaks form, around 4 minutes. Be careful to not overbeat.
- Fold a third of the egg mixture into the batter until well combined. Fold in the remaining egg whites.
- Pour the batter into the prepared baking pan and smooth it out with a spatula.
- Bake for 40 minutes, until a toothpick inserted into the middle comes out clean. If you are using a 12 by 18 inch pan, bake for 35 minutes.
- Cool the cake for ten minutes. Invert to remove the cake and finish cooling.
Adapted from Ina
- 10 tbsp butter (1 stick and 2 tbsp)
- 2 8 ounce packages cream cheese, room temperature
- 3/4 cup powdered sugar, sifted
- 1 tsp vanilla
- 1 pint blueberries, rinsed and dried
- 1 and 1/2 pint raspberries, rinsed and dried
- Place all frosting ingredients in your mixer bowl. Beat until well incorporated. If the frosting is too runny, add more sifted powdered sugar.
- Frost the cake using around 1/2 of the frosting (less of you are leaving the cake in the pan and only frosting the top). Put the remaining frosting into a piping bag with a star tip. I used a Wilton 1M tip.
- Using a toothpick, mark the edges of the area where the stars will go. Place the blueberries on the cake in the marked area.
- Place two rows of raspberries at the top of the cake. Alternate with two rows of piped frosting stripes until the flag is complete.
- Keep the cake refrigerated until it is ready to serve.