Fourth of July Recipe – Flag Cake

By: Jill Seader

1 cup flour
1/2 teaspoon salt
3/4 cup ground almonds
6 eggs, separated
1 1/4 cup sugar
1/2 cup lemon juice
2 teaspoons grated lemon peel
1 1/2 cups heavy whipping cream
2 teaspoons confectioner’s sugar
1 teaspoon vanilla
1 pint of fresh strawberries
1 cup fresh or frozen blueberries

Sift the flour and salt together in a medium bowl. Add in the ground almonds and mix well. Put the six egg whites into a big mixing bowl and beat until foamy. Add in 3/4 cup of the sugar slowly. Beat the mixture until soft peaks form. Put the egg yolks into a small bowl and beat until they are very thick and have a lemon color. Slowly add in the rest of the sugar (1/2 cup). Put the lemon juice and lemon peel into the mixture and mix well. Beat the mixture for 1 minute. Fold the flour mixture in just until it is combined. Fold in the egg yolk mixture. Pour the batter into a 9 x 13 inch baking pan. Bake in a 350 degree oven for 35 minutes. Turn the pan upside down onto a wire rack and allow the cake to cool. Put the cooled cake onto a serving platter and cut it in half lengthwise. Put Lemon Filling (recipe follows) onto the bottom half of the cake. Put the top half back on top. Combine the heavy whipping cream with the confectioner’s sugar and vanilla. Take out 1/4 cup of this mixture so you can make the stars. Spread the rest of mixture onto the top and sides of the cake. Cut the strawberries in half and use them to make the stripes for the flag. Use the blueberries to make the area for the star field. Put the 1/4 cup cream mixture into a pastry bag and fit the top with a small star tip. Put stars on top of the blueberries. Use any remaining strawberries to decorate around the base of the cake.

Lemon Filling
1/2 cup sugar
1/8 teaspoon salt
1 egg
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 cup water
1 teaspoon butter
2 teaspoons grated lemon peel

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