In The Loop Magazine Recipes / Greet Hwy 68 Loop

Heidi's American Flag Cake

As seen in the July 2016 edition of In The Loop Magazine

Ingredients

  • 2 Eggs or 1 large duck egg 
  • 1 Stick of butter, unsalted 
  • 2/3 cup Granulated sugar 
  • 1 teaspoon Vanilla extract 
  • 1 cup Flour or Bob's Red Mill gluten free all-purpose flour, sifted 1/2 teaspoon baking powder or Gluten-free Bob's Red Mill baking powder 
  • 1 pinch Fine Sea Salt 
  • 1 pint Heavy whipping cream 
  • 1 package Dr. Oetker Whip it (Wal-Mart online) 
  • Organic strawberries and blueberries, enough to decorate cake

Directions

  • Preheat oven to 350°F
  • Prepare 7 X 11 baking pan, spray with nonstick cooking spray. (I like Spectrum brand coconut oil), set aside. 
  • In a bowl, cream together sugar, but­ter, eggs and vanilla using a hand mixer or electric mixer. 
  • Sift in the remaining dry ingredients.
  • Bake 25 minutes or until pick comes out clean, take cake out of oven and let cool completely.
  • When cool, invert cake onto serving platter. 
  • For frosting: Make whip cream in blender by adding Whip-It, (this keeps the whip cream from breaking down). Optional: add 1 teaspoon of sugar. 
  • With a spatula, cover entire cake with whip cream. Be creative and decorate cake with strawberries and blueber­ries, creating a flag.
  • Keep refrigerated until serving. 

Tips: To make this cake even easier to make, use your favorite yellow or white boxed cake mix. If cake comes out thick, cut cake in half and fill cen­ter with whip cream and fresh fruit.