Need Recipe For Flag Cake

[Leonard]

I am going to a party tommorrow and need to bring a dessert. I can't find my recipe for "Flag Cake". I'm sure you're all familar with this. It's baked in a 13 x 9 pan. Frosted, and decorated like a flag. I haven't made it in a couple years. I can't recall if the frosting was sweetened whipped cream or a buttercream frosting. Which do you think would be better?
TIA, Patti

[Mamasue]

I don't have the recipe but I remember seeing this in magazines like Woman's Day, etc. I believe the frosting was a whipped cream one. From what I can recall blueberries and strawberries were used to resemble the stars and stripes. The whipped cream would be better with the berries....sort of like shortcake with cream. Have fun!

[This message has been edited by Mamasue (edited 05-27-2001).]

[crazycook]

Hi Leonard,
I love the "Flag Cake". I would make it to bring to my cousin's annual July 4th, celebration. The recipe I have includes the whipping cream frosting. I've made it with the buttercream, though and it was just as nice. My personal preference is still the whipped cream. If you need the recipe, let me know. I would be happy to type it out for you. http://www.cookinglight.com/bbs/smile.gif
Anna

[crazycook]

Here's the recipe in the event you need it Leonard, or if anyone else is interested. http://www.cookinglight.com/bbs/smile.gif
Enjoy!

FLAG CAKE

CAKE:
1 cup sifted flour
1/2 teaspoon salt
3/4 cup ground almonds
6 eggs, separated
1 1/4 cup sugar, divided
1/4 cup lemon juice
2 teaspoons grated lemon peel

LEMON FILLING:
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons cornstarch
3/4 cup water
1 egg, slightly beaten
1 teaspoon butter or margarine
2 tablespoons lemon juice
2 teaspoons grated lemon peel

FROSTING:
1 1/2 cups heavy cream
2 teaspoons confectioner’s sugar(icing sugar)
1 teaspoon vanilla
1 pint strawberries
1 cup fresh blueberries

DIRECTIONS:
Preheat oven to 350ºF. Sift together flour and salt; stir in almonds. In a large mixing bowl beat egg whites until foamy. Gradually add 3/4 cup sugar beating until soft peaks form. In a small bowl beat egg yolks until very thick and lemon coloured. Gradually beat in remaining 1/2 cup sugar. Add lemon juice and peel; beat 1 minute longer. Fold in flour mixture, just to combine. Gently fold yolk mixture into egg whites. Pour batter into ungreased 13x9x2" baking pan. Bake 35 minutes until cake springs back when pressed with fingertips. Invert pan on wire rack; cool cake completely. With spatula, loosen sides and bottom of cake; turn out onto cake carrier. Split cake in half lengthwise.

In a small saucepan combine sugar, cornstarch and salt; add water. Cook over medium heat, stirring constantly until mixture boils and thickens. Cook 1 minute longer. Blend half of the hot mixture into egg. Blend into remaining mixture in saucepan. Cook 1 minute; stirring rapidly. Remove from heat; add butter, lemon juice and peel; cool completely(after it has cooled somewhat, place a cover of saran on top so that the top doesn’t harden).

Spread bottom half with Lemon Filling; replace top half. Beat heavy cream with confectioner’s sugar and vanilla( I add a stabilizer so that the whipped cream stays firm and doesn’t weep); spread on sides and top of cake. Reserve 1/4 cup flavoured whipped cream for decorations. Decorate the cake to resemble a flag using cut strawberries for red stripes and blueberries for star field. Place remaining flavoured whipped cream in pastry bag fitted with small star tip. Pipe stars on top of blueberries. Decorate around base of cake with strawberries and blueberries. Makes 1 cake.

Being Canadian, http://www.cookinglight.com/bbs/smile.gif I have also used this cake for July 1st celebrations and decorated it using only strawberries in the shape of the Canadian Flag. http://www.cookinglight.com/bbs/smile.gif The maple leaf is kind of tricky to reproduce but it can be done. http://www.cookinglight.com/bbs/smile.gif

[funnybone]

I have a jello mold that is shaped like the flag, but have never used it. It was one of those "buy 3 jello packages and get the mold free". Well, I must have done that a lot, because I have many jello molds (never used) and all the jello packages still in my pantry! I like the 'cake version' better.

Thanks for the recipe crazycook - I hope you had a great Victoria Day weekend last week (I'm Cdn living in the US, so I remember that holiday very well).

By the way, I could tell you were Canadian by "icing sugar" - I have never heard anyone here call it that.

[This message has been edited by funnybone (edited 05-27-2001).]

[Leonard]

Crazycook: Anna: Thanks so much for posting the recipe for all to see. I am not familiar with that recipe. The only recipe I have ever seen was just a baked cake, the frosting and berries for decoration. Yours sure sound so much better. I'm so glad I asked! Question: What "stabilizer" do you use. I know there is something that can make the cream hold up much longer, I just never knew what it was??? Thanks again. Everyone on this board is always so helpful! What a nice place to visit!!!

[kwormann]

I also remember the original from Better HOmes and Gardens???

I dont remember what kind of cake it was, but I made it for July 4th a few years back...it was pretty with white on top and the strawberries and blueberies!

[crazycook]

Funnybone and Leonard: http://www.cookinglight.com/bbs/smile.gif You are both most welcome. The cake is very easy to put together and tastes great. It's a tried and true and I recommend it highly. I'm sure it doesn't fit into the "light" category but for a once a year occasion, why not enjoy, right?

We had a great holiday weekend, thanks, Funnybone. http://www.cookinglight.com/bbs/smile.gif I hope your weather for Memorial Day is better than what we had here for Victoria Day. To all in the USA, I hope you have a relaxing, fun-filled, great food day tomorrow.

Leonard: Here are a few suggestions for "stabilizing" whipped cream. I have used the first two and heard about the third on another food board. I've never tried the third method so I can't say what the results will be like.

First Method:(The one I use most often)
I use a product called "Whip It" made by Oetker. It is a stabilizer for whipped cream. You use one pouch(1/3 oz. or 10g size) per 1/2 pint whipping cream. I also use the powdered or confectioners sugar instead of granulated and I always chill the bowl and beaters in the freezer. Make sure the whipping cream is well chilled also.

Second Method:
When I don't have the Oetker product I have also used plain knox gelatin powder to stabilize the cream..it works wonders!

For 1/2 pint of Cream:

Soften one teaspoon of unflavored gelatin in 2 tablespoons of cold water for 5 minutes. Heat until melted then blend with 1 cup of cream, whisking as you add the gelatin so it blends evenly and the gelatin doesn't harden in lumps as you pour it in the cold cream. Chill 1 hour. Add 2 tablespoons powered sugar and 1 teaspoon vanilla. Whip at high speed.

Third method:
1 pt heavy whipping cream
3 T. instant nonfat dry milk
1/2 c. confectioners' sugar
1 t. vanilla

Place all ingredients in a chilled bowl and whip to desired consistency.