Food Network UK

Flag Cake

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Ingredients

  • Non-stick cooking spray
  • 300g plain flour
  • 40g stone-ground white cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 225g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , softened
  • 400g granulated sugar
  • 5 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 240ml buttermilk
  • 3 tablespoons rainbow or red, white and blue sprinkles

  • 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 :

  • 225g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , softened
  • 55g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped white chocolate, melted and cooled slightly
  • 1/4 teaspoon salt
  • 275g 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
  • 1 teaspoon pure vanilla extract

  • For the garnish:

  • 220g blueberries
  • 450g strawberries
  • 1 tablespoon apple or apricot jam, melted

Use imperial measurements

Method

How to make Flag Cake

For the cake: Preheat the oven to 175°C. Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and coat again with non-stick cooking spray. Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk together and set aside.

Beat the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter with the granulated sugar on medium-high speed with an electric mixer until smooth and fluffy, 3 minutes. Beat in the eggs, one at a time, until combined, and then beat in the vanilla. Reduce the speed to low and beat in one-third of the flour mixture until just combined. Beat in half the buttermilk and then repeat, adding the flour in two more increments and alternating with the second half of the buttermilk. Stir in the sprinkles. Transfer to the prepared pan and spread the batter evenly. Bake until golden brown and the top springs back to a light touch, 30 to 35 minutes. Cool 15 minutes in the pan.

Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet. Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top. Cool completely 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 frosting .

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 frosting : Place the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and salt in a large bowl. Beat with an electric mixer on medium speed until fluffy. Add the white chocolate and beat until fluffy. Gradually beat in the confectioners' sugar and the vanilla. Increase the speed to medium-high and beat until very smooth and fluffy.

Transfer 1/2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup 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 frosting to a pastry bag fitted with a small rosette tip. 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 Frost the top and sides of the cake with 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 frosting .

For the garnish: Place the blueberries in six rows of 6 berries each in the top left hand corner of the cake. Trim and halve the strawberries lengthwise and make four rows of strawberries across the cake. 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 13 stars between the blueberries and use 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 frosting to 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 a border around the bottom of the cake. Brush the berries with the melted jam. Cut and serve.