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4th of July Dessert
4th of July Dessert
Flag Cake
Serves 20
Recipe By: Ina Garten
Published in: Barefoot Contessa Family Style
18 tablespoon unsalted butter at room temperature (2 1/4 sticks)
3 cup sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoon pure vanilla extract
3 cup flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 lbs unsalted butter at room temperature (4 sticks)
1 1/2 lbs cream cheese at room temperature
1 lbs confectioners' sugar -- sifted
1 1/2 teaspoon pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries
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.
Prep Time: 45 minutes
Cook Time: 30 minutes
Yield: 20 to 24 servings
http :// www .terrypogue,com /Terry
--
Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp,com .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http :// www .cdkitchen,com /rfr/ http :// recipes.alastra,com /
Flag Cake
Serves 20
Recipe By: Ina Garten
Published in: Barefoot Contessa Family Style
18 tablespoon unsalted butter at room temperature (2 1/4 sticks)
3 cup sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoon pure vanilla extract
3 cup flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 lbs unsalted butter at room temperature (4 sticks)
1 1/2 lbs cream cheese at room temperature
1 lbs confectioners' sugar -- sifted
1 1/2 teaspoon pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries
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.
Prep Time: 45 minutes
Cook Time: 30 minutes
Yield: 20 to 24 servings
http :// www .terrypogue,com /Terry
--
Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp,com .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http :// www .cdkitchen,com /rfr/ http :// recipes.alastra,com /
