Angel Food Flag Cake Recipes

ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

ANGEL FOOD FLAG CAKE

Steps:

• Move oven rack to middle position. Heat oven to 350°F.
• Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches.
• Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
• Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
• To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries.

WAVING FLAG CAKE

Steps:

• Combine 1 package cream cheese, 2/3 cup of the confectioners' sugar and 1 tablespoon of the vanilla extract in the bowl of a stand mixer fitted with the whisk attachment and whip on medium until light and airy, about 2 minutes. Turn the mixer speed to low and stream in 1 quart heavy cream. Mix until incorporated; scrape the sides then increase the mixer speed to high and whip to stiff peaks, 4 to 5 minutes. Transfer to a large bowl and repeat with the remaining cream cheese, sugar, vanilla and cream. Add the mixture to the large bowl.
• Transfer 1/2 cup of the cream mixture to a small bowl and color it with 4 drops of the blue food coloring. Transfer 1 1/4 cups of the cream mixture to a medium bowl and color it with 8 drops of the red food coloring. Transfer 1 3/4 cups of the cream mixture to a second medium bowl (do not color it). Cover all 4 bowls and refrigerate while you assemble the cake.
• Split the angel food cakes in half horizontally using a long, serrated knife. Keeping the layers stacked, cut each cake in half vertically. Arrange 2 of the stacked halves from one cake on a large platter or cake board so that they create an S shape; slide the ends so they are slightly offset. Repeat with the second cake, nestling the halves up against those of the first cake so that together they resemble a thick curved line. (There will be some gaps between the cakes.) Repeat with the third cake.
• Trim the edges of the arches along the short ends of the cake to create a more or less straight line (these will be the ends of the flag). Use half of the cake scraps to fill in the holes between the cake stacks. Reserve the other half of the scraps.
• Remove the top pieces from the cake stacks and set them aside. Spread the bottom pieces with 3 cups of the undyed cream mixture in the large bowl. Scatter the strawberries and blueberries on top. Dollop with 3 more cups of the cream mixture and spread it evenly. Top with the reserved top cake pieces. Fill in the gaps between the cake stacks with the remaining cake scraps. Cover the sides and the top of the cake with the remaining cream mixture in the large bowl.
• Transfer the blue cream mixture and 1/2 cup of the reserved white cream mixture (from the medium bowl) to separate pastry bags fitted with large star tips. Transfer the red cream mixture and the remainder of the reserved white cream mixture (from the medium bowl) to separate pastry bags fitted with large round tips.
• For the stars: Pipe a blue star in the upper left corner of the cake; use a small offset spatula to press down in the center of the star and then drag the spatula to the right to create a short smear. Wipe the spatula clean. Pipe a white star next to the blue one and repeat the pressing and dragging motion; wipe the spatula clean. Repeat piping and dragging stars in alternating colors, wiping the spatula clean between each, to make 3 rows of stars in the upper left corner of the cake.
• For the stripes: Use the same piping and dragging technique to create red and white stripes, but pipe dots with the pastry bags fitted with the round tips instead of the ones with stars.

ANGEL FOOD FLAG CAKE

Steps:

• Move oven rack to middle position. Heat oven to 350°F
• Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches.
• Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
• Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
• To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries.

FLAG CAKE

Steps:

• Heat the oven to 350 degrees F.
• Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
• Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
• For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
• Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
• I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.