Fourth of July Flag Cake
Source of Recipe
Martha Stewart Magazine, July 2001 issue, cake recipe by Ina Garten of Barefoot Contessa
Recipe Introduction
I saw this cake and recipe in last year's Martha Stewart Magazine and decided right on the spot to have it for my annual 4th of July bash. Ina Garten of Barefoot Contessa is a fabulous, inspiring cook and everything she makes is yummy!! This cake is not only gorgeous but it tastes great, I love the frosting! I leave the decorating and frosting for the guests to have fun with...they just love it!!
List of Ingredients
serves 20-25 (See picture of cake on page 80)
2 1/4 sticks butter, rm. temp. plus more for pan
3 c. flour
3 c. sugar
6 large eggs
1 1/4 c. sour cream
1 1/2 t. vanilla extract
1 t. finely grated lemon zest (1 lemon)
1/3 c. cornstarch
1 t. salt
1 t. baking soda
Cream Cheese Frosting
1 lb. butter room temp.
1 1/2 lbs. cream cheese, rm. temp.
1 lb. confectioner's sugar
1 1/2 t. vanilla extract
1 half pint blueberries
3 half pints raspberries
Recipe
Preheat oven to 350. Butter and flour an 18x12x1-inch rimmed baking pan. If you use parchment paper, butter pan, line, then butter parchment paper. Place butter and sugar in the bowl of electric mixer fited with the paddle attachment. Beat on high til light and fluffy. Reduce speed to medium and add eggs two at a time. Add sour cream, vanilla and zest anad beat til just incorporated.
Sift togther the flour, baking soda, cornstarch and salt. Reduce speed to low and add to butter mixture til just combined. Pour into pan, smooth out to level and bake for 25-35 minutes. Transfer to wire rack to cool. Unmold and transfer to serving platter to decorate.
Spread 3/4 of frosting over top of cooled cake with spatula. Place remaining frosting in large pastry bag fitted with large star tip. Outline a flag on cake with toothpick. Fill upper left-hand corner with a layer of blueberries. Place two rows of raspberries across top of cake to form first red stripe. Pipe two rows of stars just below raspberries to create first white stripe. Repeat with remaining raspberries and frosting until all stripes are formed. Pipe stars on on blueberrries; serve.
Cream Cheese Frosting:
Place butter and cream cheese in bowl of electric mixer fitted with paddle attachment. Beat on medium-high til fluffy. Reduce speed, add confectioner's sugar and vanilla, beat until combined.
|
|
member logon
