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Flag cake
3
Made this? How was it?
Ingredients
- 250g unsalted butter at room temperature
- 420g plain flour
- 600g granulated sugar
- 6 extra-large eggs at room temperature
- 250g sour cream at room temperature
- 1 1/2 tsp pure vanilla essence
- 50g cornflour
- 1 tsp salt
- 1 tsp bicarbonate of soda
For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :
- 440g unsalted butter, at room temperature
- 680g cream cheese, at room temperature
- 450g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar, sifted
- 1 1/2 tsp pure vanilla essence
For the assembly:
- 125g blueberries
- 125g raspberries
Method
How to make Flag cake
1) Heat the oven to 180C/Gas mark 4. Butter and flour an 46 x 33 x 4cm sheet pan.
2) Cream the butter and granulated 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.
3) Sift together the plain flour, cornflour, salt and bicarbonate of 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.
4) Bake in the centre of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature before Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing .
5) For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing , combine the butter, cream cheese, granulated sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Spread 3/4 of the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing on the top of the cooled sheet cake.
6) 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 Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing in a pastry bag fitted with a star tip and Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please Pipe two rows of white stripes below the raspberries.
7) Alternate rows of raspberries and Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing until the flag is completed. Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please Pipe stars on top of the blueberries.
I serve this cake right in the pan. If you want to turn it out onto a board before Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing , use greaseproof paper when you grease and plain flour the pan.
