Ina Garten Shares Recipe for American Flag Cake Perfect for Memorial Day
The Barefoot Contessa, Ina Garten, took to Instagram to share her recipe for a festive American flag cake just in time for Memorial Day. While people gather to celebrate the unofficial start of summer, it's important to remember the holiday's roots and honor the fallen soldiers it recognizes.
Garten's recipe, taken from her classic Barefoot Contessa Family Style cookbook, features a sheet cake decorated with fresh blueberries and raspberries, making it the perfect dessert to bring to a picnic, backyard barbecue, or lakefront gathering.
Despite the 1 ½ pounds of butter called for in the recipe, fans of Garten's cooking attest that the indulgence is worth it. "This cake has been made over and over in our home and never disappoints," commented one Instagram user on the video recipe. "I make this glorious cake every Memorial Day, and it's the most delicious thing I've ever tasted," wrote another.
For full step-by-step instructions, head to Garten's Barefoot Contessa website. While the cake is perfect for Memorial Day festivities, it's also an ideal dessert for Olympic watch parties, or any summer celebration when you want to show off your patriotism.
Ingredients:
- 1 ½ pounds unsalted butter at room temperature
- 3 cups sugar
- 6 extra-large eggs at room temperature
- 1 cup sour cream at room temperature
- 1 ½ teaspoons pure vanilla extract
- 3 cups flour
- 1/3 cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- For the decoration: 1 pint blueberries, 2 pints raspberries, and 2 cups heavy cream, whipped and sweetened
Directions:
- Preheat the oven to 350°F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3 minutes, until light and fluffy.
- With the mixer on low, add the eggs, one at a time, then add the sour cream, vanilla, and mix until the batter is smooth.
- In a separate bowl, sift together the flour, cornstarch, salt, baking powder, and baking soda. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
- Spread the batter evenly into a greased 18 x 13 x 1 1/2-inch half-sheet pan. Smooth the top with a spatula and bake for 20 to 30 minutes, until the cake is lightly golden and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan.
- For the decoration, spread three-quarters of the whipped cream on the top of the cooled sheet cake. Following the outline of a flag, place blueberries in the upper left corner, and two rows of raspberries across the top like the red stripes of the flag.
- Prepare a pastry bag with a star tip and fill it with the remaining whipped cream. Pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and whipped cream until the flag is completed, and top the blueberry section with piped stars.
Originally Post From https://www.bhg.com/ina-garten-flag-cake-memorial-day-8653681
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