FLAG CAKE RECIPE
Recipe
courtesy of Ina Garten, wonderful cake and so delicious!
Prep
Time : 45 mins
Cook
Time : 30 mins
Total
Time : 1 hour 15 mins
Servings : 20 to 24
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
INSTRUCTIONS
1.
Heat
the oven to 350 degrees F.
2.
Butter
and flour an 18 by 13 by 1 1/2-inch sheet pan.
3.
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.
4. 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.
5.
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.
6. 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.
7.
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.
Recipe
from foodnetwork.com
Delicious Food Recipes
Post a Comment