The Patriotic 4th of July Flag Cake

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patriotic 4th of july cake

Happy *almost* 4th of July! Today’s recipe is not only for dessert lovers but also for fruit lovers. My two favorite foods. If you’re going to a friend’s house, this will be the cake to bring as it’s impressive and delicious. Growing up, my mom would periodically make this 4th of July cake and I remember thinking it was the coolest looking thing.

I still think so.
The ingredients are pretty basic and most importantly, there’s no butter! So I guess it’s healthy too. Whipping cream, you say? Well, that doesn’t count 😉

Beating the whites

patriotic 4th of july cake

Combining yolk mixture and whites

patriotic 4th of july cake
patriotic 4th of july cake

Spreading evenly

patriotic 4th of july cake

After baking

patriotic 4th of july cake

Raspberry liqueur brushing

patriotic 4th of july cake

Icing the cake

patriotic 4th of july cake
patriotic 4th of july cake
patriotic 4th of july cake

Beginning the decorating

patriotic 4th of july cake
patriotic 4th of july cake

patriotic 4th of july cake






PATRIOTIC 4TH OF JULY CAKE
*Taken from The Good Housekeeping Illustrated Book of Desserts

CAKE

6 eggs, separated
1/3 c + 9 T sugar
3/4 c flour
1 T baking powder
1/4 tsp salt
1 tsp vanilla
2 T water

1/4 c raspberry liqueur

Preheat oven to 375F. Beat whites until soft peaks form and then add 1/3 c sugar, beating until stiff peaks form. In a separate bowl, beat yolks, 9T sugar, flour, baking powder, salt, vanilla, and water until combined. Gently fold whites into yolks in three different additions. 

Place a large piece of parchment paper over a large cookie sheet (17 1/2″ x 13″). Gently spoon batter over top and smooth over. Bake for about 15 minutes or until golden brown on top. Turn oven off and open oven door. Leave cake inside until cooled. 

Remove from oven and slice cake horizontally into three even pieces. Using the cookie sheet above, each cake piece will measure about 5 1/2″ x 13″ (see pictures for details). 

Brush each layer with raspberry liqueur (about 1 T and 1 tsp for each layer). 


ICING

2 1/2 c whipping cream
1 T vanilla
1/4 c + 1 T sugar

Whip cream until foamy and beginning to turn into soft peaks. Gradually add sugar and vanilla and whip until peaks form, being careful not to over whip. 


Blueberries & raspberries 


ASSEMBLING THE CAKE

Place a layer of cake on the bottom of a platter. Spread with a little cream. Top with the second cake layer and repeat, taking care to reserve enough cream to ice the outside. Ice the top and sides of the cake. Top with blueberries and raspberries, using the blueberries as stars and the raspberries as the stripes. 

Pipe icing between the stripes for added decor. 


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Grace

A travel photographer and writer with an insatiable desire to explore the world and inspire others to see it for themselves.