Tomorrow is the 4th of July, also known as Independence Day here in the States! That's exactly why today's recipe is a festive flag of a cake! We're making yellow cake from scratch, then icing it with a good, white, vanilla icing. Decorate it with a pint of blueberries, and 2 pints of sliced strawberries to get that American Flag effect.
- 1 cup butter
- 1 1/2 cups white sugar
- 8 egg yolks
- 3/4 cup milk
- 1 1/2 teaspoons vanilla extract
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 pint blueberries rinsed
- 2 pints strawberries rinsed then sliced
- White icing
Preheat the oven to 350 degrees. Grease and flour a 9x13 inch pan.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream the butter and sugar until fluffy. Beat in egg yolks one at a time, then stir in vanilla extract. Beat in the flour mixture and milk gradually, alternating as you go. Once everything has just incorporated, pour the batter into the baking pan, and bake 23 to 27 minutes, or until the top springs back when lightly tapped, and you can slide a toothpick through the middle and pull it out clean.
Let the cake cool for 15 minutes before placing on a cooling rack. Once the cake has completely cooled (about 45 minutes to an hour) ice it, then arrange the blueberries in a square in the upper left corner. For a fun touch, add small dollops of icing to the square to represent stars . Use the strawberries to create the red bands of the flag. There are a total of seven red stripes on the actual flag, and six white.