CANADIAN FLAG CAKE
Celebrate Canada Day with a flag cake! Vanilla sheet cake with a whipped cream cheese frosting, decorated with strawberries to make the Canada Flag. This will feed a crowd! Serve with extra sliced strawberries if desired.
Provided by WestCoastMom
Categories Desserts Cakes White Cake Recipes
Time 1h35m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11X17-inch baking pan with 1-inch high sides.
- Beat 1 1/2 cups sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Beat one egg at a time into the butter mixture; beat in sour cream and 2 teaspoons vanilla extract.
- Sift flour, baking powder, baking soda, and salt together in a bowl. With mixer at low speed, add flour mixture to butter mixture alternately with milk just until combined. Scrape sides and bottom of bowl and finish mixing with a rubber spatula. Pour batter into prepared pan; spread to corners of pan and smooth top with a spatula.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes. Cool cake completely, about 30 minutes. To remove cake from pan, run a paring knife between cake and pan. Cover cake pan with plate or cooling rack; invert to transfer cake onto plate.
- Beat cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla extract together in a bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Reduce mixer speed to low; slowly pour in cream. Once cream is incorporated, turn mixer speed to medium-high; beat until stiff peaks form, about 2 minutes.
- Spread cream cheese mixture evenly over top and sides of cake, smoothing the top. Place 2 to 3 rows of overlapping strawberry slices parallel to short sides of cake for the two red stripes of the Canada flag. Trace out a maple leaf shape in center of cake with a toothpick; use points of strawberry slices to create points of maple leaf. Cut a strip of strawberry for the leaf stem; fill in the area of the maple leaf with sliced strawberries. Refrigerate cake until ready to serve.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 29.4 g, Cholesterol 83.9 mg, Fat 20.3 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 12.4 g, Sodium 205.1 mg, Sugar 18 g
CANADA FLAG "CAKE"
Make and share this Canada Flag "cake" recipe from Food.com.
Provided by Pamela
Categories Dessert
Time 4h20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- LINE bottom of 13x9-inch pan with cake slices; set aside.
- STIR boiling water into combined dry jelly powders in large bowl at least 2 minute until jelly powder is completely dissolved.
- Add ice cubes; stir 3 to 5 minute or until thickened.
- Remove any unmelted ice. Stir in 1 cup of the strawberries.
- Spoon over cake slices.
- Refrigerate 15 minute.
- Cover evenly with the whipped topping or whipping cream.
- REFRIGERATE 4 hours or until jelly is firm.
- Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag.
- Store in refrigerator.
CANADA DAY FLAG CAKE
This recipe is from Canadian Living magazine, posted in response to a request from a Zaar member who had lost her copy.
Provided by Lennie
Categories Dessert
Time 55m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- First, make the cake.
- Preheat oven to 350F; have ready an ungreased 13x9 oblong pan.
- Using a flour sifter, sift together flour and salt, then return to sifter and set aside.
- In large mixing bowl, beat egg whites until foamy; sprinkle with cream of tartar and beat until soft peaks form.
- Gradually add half of the sugar to the whites, beating until stiff glossy peaks form.
- In another large mixing bowl, beat egg yolks and remaining sugar until thickened; stir in orange rind and juice.
- Fold this into the egg whites.
- Sift flour, a third at a time, over the egg mixture, gently folding in each addition.
- Place this batter into the 13x9 pan and bake in preheated oven for 20 to 25 minutes, or until spongy to a light touch.
- Let cool in pan for 10 minutes, then turn cake out onto a wire rack to let it cool completely (if possible, wrap and store for 1 day; cake can also be frozen for up to 2 months).
- When ready, make the filling and decoration.
- Hull and slice about one-quarter of the strawberries.
- Whip the cream; stir icing sugar and vanilla into whipped cream.
- Using a long serrated knife, cut cake horizontally in half and put one layer, cut side up, on a large serving tray.
- Spread with about one-third of the whipped cream mixture and cover with a single layer of sliced strawberries.
- Carefully put the top layer, cut side down, over the berries.
- Spread remaining cream over top and sides.
- Now, cut the remaining berries in half and arrange in overlapping rows, cut side down, forming 2 side bands and a maple leaf in centre.
- Use any remaining berries as a garnish around the sides of the cake.
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