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 icing.
5) For the 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 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 icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries.
7) Alternate rows of raspberries and icing until the flag is completed. 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 icing, use greaseproof paper when you grease and plain flour the pan.