festive flag cake recipe

Sorry for the repeat photo but my roll has been deleted by little fingers. The recipe is a silver white cake with cream cheese frosting as the base and fresh fruit and whipped cream for the stars and stripes. It actually kept well in a cooler for our camping trip and tasted delish. I used hand whipped cream (but you could use store bought as well) as the "white" in between the strawberry red stripes and as the square background of the blueberry "stars". The berries where first washed and the strawberries cut 1/4 inch slices. Then I tossed all the berries in juice of one lemon and a tablespoon of sugar. Once the cake bakes and cools you can frost and decorate as you please. The cake must stay refrigerated for freshness.

Silver White Cake

• 2 1/4 cups cake flour
• 1 1/2 cups white sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter
• 1 cup half & half
• 1 teaspoon vanilla extract
• 4 egg whites
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1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour baking pan; 9x13 inch, or 2 round 9 inch pans.
2. In a large bowl, measure flour, sugar, baking powder, salt, butter, half & half and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. Pour batter into pan(s), Bake 9x13 inch cake for 35 to 40 minutes. If using 9 inch rounds, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.

Cream Cheese Frosting

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
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1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.