Friday, July 10, 2009
Flag cake with Vanilla Bean Cream Cheese Frosting
So, this is the cake I made for Fourth of July. I've seen them before, but have always thought it would be way too much work. This time I decided to make the effort, and realised.. it wasn't very hard at all. Anyone can do it - I promise!
This recipe does make a huge cake, and it originally comes from Barefoot Contessa. I found it at Pioneer Woman Cooks, and go there if you want the original US measurements. I've changed things a little, using slightly less sugar and fresh vanilla rather than extract. I used a smaller pan than the one specified and ended up with ten cupcakes as well. (Bake those for a slightly shorter time, about 15-20 minutes.)
250 g unsalted butter, at room temperature
700 g sugar
250 ml sour cream
1 vanilla bean
750 ml flour (450 g)
40 g corn starch
1 tsp salt
1 tsp baking powder
Beat sugar and butter until well blended. Add the eggs, two at a time, and beat well after each addition. Stir in the sour cream, and the seeds from the vanilla bean. (Score it and scrape it all out.)
Mix flour, corn starch, salt and baking powder, and add this to the batter. Spread the batter - which will be very thick - in a well buttered and floured pan. Mine was about 20*30 cm, and I got ten cupcakes as well.
Bake at 175°C for about 25-30 minutes. Check with a cake tester - it should come out pretty clean. Let the cake cool completely.
Vanilla Bean Cream Cheese Frosting
600 g cream cheese, at room temperature
400 g unsalted butter, at room temperature
400 g powdered sugar
1 vanilla bean
500 g strawberries
100 g blueberries
Score the vanilla bean and scrape out all the little seeds. Mix with cream cheese, butter and sugar, and beat well until smooth. Place in the fridge for a while if it seems too soft.
Use half of the frosting to spread evenly on the cake. Put the rest in a piping bag, and use a large star tip to pipe stripes. Alternate with halved strawberries. Don't forget to reserve a square in the left hand corner to fill with the blueberries.
Serve with extra berries.
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