Flag Cake
Source of Recipe
Show: Barefoot Contessa
Recipe Introduction
Recipe Summary
Prep Time: 45 minutesCook Time: 30 minutes
Yield: 20 to 24 servings
List of Ingredients
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries
Recipe
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.
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