Flag Cake

Growing up my mom made this cake almost every 4th of July.  I will have to make everything from scratch here in Jyvaskyla, hope it makes me(and my guests) feel at home!  Hopefully, I'll remember to take a picture too.

Flag Cake:

1 pkg. white cake mix

     ( make as directed only bake 15 min. in Texas sheet size pan )

Edith made cake from scratch this year’23.  Subbed 1/3 cup oil with applesauce, 1 cup of wheat flour, almond milk and used almond extract. 

 It was the best I’ve ever had.  Also used zero cool whip for topping it was so good.  

Modified from:  https://sugarspunrun.com/the-best-white-cake-recipe/#recipe

• ▢ 6 Tablespoons unsalted butter softened to room temperature (85g)
• ▢ ⅔ cup canola oil or vegetable oil (160ml) [1/3 oil, 1/3 applesauce]
• ▢ 2 cup sugar (400g)
• ▢ 1 Tablespoon clear vanilla extract [added almond extract]
• ▢ 2 ⅔ cup + 2 Tablespoon all-purpose flour(345g) [one cup wheat]
• ▢ 1 Tablespoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1 cup milk room temperature preferred (235ml) [used almond milk]
• ▢ 6 large egg whites room temperature

• • Preheat oven to 350F and prepare two 8-inch round cake pans [used the rectangle for flag] by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
  • In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
  • Add sugar and oil and beat until all ingredients are well-combined and creamy.
  • Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
  • In separate bowl, whisk together your flour, baking powder, and salt.
  • Measure out your milk.
  • With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
  • Pause occasionally to scrape down sides and bottom of bowl.
  • In separate bowl combine your egg whites and using a hand-mixer on high-speed beat until stiff peaks form.
  • Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
  • Evenly divide cake batter into prepared pans.
  • Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
  • Cakes will be a light golden brown when done baking.
  • Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.
    
    

Topping:

1 large vanilla instant pudding  ( mix with 2 cups of milk till thick )

add 8 oz. softened cream cheese ( whip first )

then add 1 pint of whipping cream ( whipped ) or 8 oz. cool whip

May be decorated as the flag with blueberries and strawberries

or with crushed pineapple and slivered almonds

Finnish blueberries stain your hands, but they are delicious!!!