Quick Recipes and Easy

Fourth of July Recipe – Flag Cake

1 cup flour
1/2 teaspoon salt
3/4 cup ground almonds
6 eggs, separated
1 1/4 cup sugar
1/2 cup lemon juice
2 teaspoons grated lemon peel
1 1/2 cups heavy whipping cream
2 teaspoons confectioner’s sugar
1 teaspoon vanilla
1 pint of fresh strawberries
1 cup fresh or frozen blueberries

Sift the flour and salt together in a medium bowl. Add in the ground almonds and mix well. Place the six egg whites into a huge mixing bowl and beat until foamy. Add in 3/4 cup of the sugar slowly. Beat the mixture until soft peaks form. Place the egg yolks into a small bowl and beat until they are very thick and have a lemon color. Slowly add in the rest of the sugar (1/2 cup). Place the lemon juice and lemon peel into the mixture and mix well. Beat the mixture for 1 minute. Fold the flour mixture in just until it is combined. Fold in the egg yolk mixture. Pour the batter into a 9 x 13 inch baking pan. Bake in a 350 degree oven for 35 minutes. Turn the pan upside down onto a wire rack and allow the cake to cool. Place the cooled cake onto a serving platter and cut it in half lengthwise. Place Lemon Filling (recipe follows) onto the bottom half of the cake. Place the top half back on top. Combine the heavy whipping cream with the confectioner’s sugar and vanilla. Take out 1/4 cup of this mixture so you can make the stars. Spread the rest of mixture onto the top and sides of the cake. Cut the strawberries in half and use them to make the stripes for the flag. Use the blueberries to make the area for the star field. Place the 1/4 cup cream mixture into a pastry bag and fit the top with a small star tip. Place stars on top of the blueberries. Use any remaining strawberries to decorate around the base of the cake.

Lemon Filling
1/2 cup sugar
1/8 teaspoon salt
1 egg
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 cup water
1 teaspoon butter
2 teaspoons grated lemon peel

Place the egg in a medium bowl and beat slightly. Place the sugar, cornstarch, and salt in a small saucepan and mix well. Add in the water and cook over medium heat. Stir the mixture constantly until it boils and thickens. Allow it to cook for another minute. Place half of the hot mixture with the egg and mix well. Then add that mixture into the one still on the stove, stirring quickly. Remove the mixture from the stove and add in the butter, lemon juice, and lemon peel. Allow mixture to cool before putting on the cake.

Jill Seader enjoys making baked goods and also enjoys sharing her yourbakingstory.com baking recipes. More of Jill’s recipes can be found at YourBakingStory.com. You are also welcome to share your own recipes. Pleased Baking!



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