Thursday, July 1, 2010

July 4th Baking

With July 4th upon us, I wanted to share one of my favorite holiday recipes.  I made the Barefoot Contessa's Flag Cake last year and have plans to whip one up again for our beach trip this weekend!

While the frosting and decorating can be a little time-consuming, it is a really fun cake to make... And even more fun to serve at July 4th cookouts and festivities!

{my cake last year}

Barefoot Contessa's Flag Cake:

2 1/4 sticks unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the icing:
4 sticks unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons 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.

Cake can be served 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.

{with my cake & an incredibly messy kitchen in the background}

What are your plans for the holiday weekend?

1 comment:

  1. Wow. There is a serious amount of butter in that recipe. I'm sure it tastes awesome though. And the cake looks fabulous of course.