I made this cake for my sister in laws birthday...yes her birthday! Last year she told me she fondly remembered her mom making her the american flag cake for her birthday (July 3rd). So I wanted to make this nostalgic cake to celebrate her birthday and well conveniently, the Fourth of July too.
It is a pretty simple recipe, especially if you did a cake mix for the angel food cake but today were making it from scratch!
Also, my major fail making this recipe the first time was using the container egg whites. They literally say not to use them for angel food cakes, lesson learned. I learned the hard way so hopefully you don't have to!
INGREDIENTS
Angel Food Cake:
1 cup Cake Flour
1 ¼ cup Powdered Sugar
1 tsp. Salt, fine
10 Egg Whites, large and freshly separated at room temp
2 tbs. Lemon Juice, fresh
1 tbs. Water, warm
1 ½ tsp. Cream of Tartar
1 tsp. Lemon Zest
½ cup Granulated Sugar
Whipped Cream Cheese Frosting:
8 oz. Cream Cheese
1 cup Heavy Whipping Cream
1 cup Powdered Sugar
Pinch of Salt
2 lbs. Strawberries
8 oz. Blueberries
INSTRUCTIONS
Angel Food Cake
Preheat oven to 325 degrees F and line two 8 inch square pans with parchment paper. Do not grease the pans!
Sift cake flour, powdered sugar, and add salt into a medium bowl. Set aside.
Add egg whites, lemon juice, warm water, cream of tartar, and lemon zest into the bowl of a stand mixer with the whisk attachment.
Mix on a low speed for 1 minute just to combine the ingredients.
Slowly add the granulated sugar while mixing on low. Increase the speed to medium-high and mix until soft peaks have formed and the mixture has quadrupled in volume.
Using a spatula, gently fold the dry ingredients into the whipped egg whites in 2 additions. Mix just until you can't see any streaks of flour (it's ok if there are some small lumps).
Divide the batter evenly between the prepared pans. Carefully smooth out the batter with the back of your spatula.
Bake for 22-25 minutes or until a toothpick comes out clean and the tops are lightly browned.
Let the cake layers cool fully in the pan, then run an offset spatula around the edges to carefully loosen them.
Remove them from the pans, then set them aside while you make the whipped cream cheese frosting.
Frosting and Decorating
In a medium bowl, with an electric mixer, whip the cream cheese until soft and fluffy.
To the medium bowl, add the heavy whipping cream, powdered sugar, and salt.
Rinse and prepare your berries for decorating.
Spread the frosting over both cakes and then decorate to look like the American flag.
Keep chilled until ready to serve. Enjoy!
Preheat oven to 325 degrees F and line two 8 inch square pans with parchment paper. Do not grease the pans!
Sift cake flour, powdered sugar, and add salt into a medium bowl. Set aside.
Add egg whites, lemon juice, warm water, cream of tartar, and lemon zest into the bowl of a stand mixer with the whisk attachment.
Mix on a low speed for 1 minute just to combine the ingredients.
Slowly add the granulated sugar while mixing on low. Increase the speed to medium-high and mix until soft peaks have formed and the mixture has quadrupled in volume.
Using a spatula, gently fold the dry ingredients into the whipped egg whites in 2 additions. Mix just until you can't see any streaks of flour (it's ok if there are some small lumps).
Divide the batter evenly between the prepared pans. Carefully smooth out the batter with the back of your spatula.
Bake for 22-25 minutes or until a toothpick comes out clean and the tops are lightly browned.
Let the cake layers cool fully in the pan, then run an offset spatula around the edges to carefully loosen them.
Remove them from the pans, then set them aside while you make the whipped cream cheese frosting.
In a medium bowl, with an electric mixer, whip the cream cheese until soft and fluffy.
To the medium bowl, add the heavy whipping cream, powdered sugar, and salt.
Rinse and prepare your berries for decorating.
Spread the frosting over both cakes and then decorate to look like the American flag.
Keep chilled until ready to serve. Enjoy!
If you tried this recipe please tag me on Instagram, I would love to see it!
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
A video is up on my Pinterest and Instagram as well.
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