● ● ●
on our cover
flag cake
MAKES 35 servings PREP 10 minutes
BAKE at 350° for 20 minutes
DECORATE 45 minutes
Cake:
Zest and juice of 2 lemons
2 boxes ( 18. 25 ounces each) white cake mix
6 large egg whites
1 teaspoon lemon extract
Frosting:
1/2 cup ( 1 stick) unsalted butter,
at room temperature
1/2 cup solid vegetable shortening,
at room temperature
2 boxes ( 1 pound each)
confectioners’ sugar
4 tablespoons milk
2 tablespoons lemon juice
Decoration:
3/4 cup fresh blueberries, washed and dried
3 cups fresh large raspberries,
washed and dried
1 Cake: Heat oven to 350°. Coat two
15 x 10-inch jelly-roll pans with nonstick
cooking spray. Pour lemon juice into
4-cup measuring cup; add enough
water to equal 22/3 cups.
2 In large bowl, beat cake mixes, egg
whites, lemon zest, juice-water mixture
and lemon extract to blend, about
3 minutes. Divide evenly between two
prepared pans; smooth tops.
3 Bake at 350° until cake springs back
when lightly touched, about 20
minutes. Let cool on wire racks 10
minutes. Place rack over each cake.
Carefully invert cakes and racks and
remove pans from cakes. Let cool to
room temperature. If making ahead,
wrap cooled layers in plastic wrap;
refrigerate for several days. Bring to
room temperature before proceeding.
For an extra hit of
berry flavor, swirl
1/3 cup seedless
raspberry jam
into cake batter
before baking.
4 Frosting: Beat butter and shortening
in large bowl 1 to 2 minutes, until fluffy.
Add confectioners’ sugar, milk and
lemon juice. Continue beating on low
until well blended and good spreading
consistency, adding more milk a
teaspoon at a time.
5 Decoration: Place one layer on
serving tray. Reserve 1 cup frosting for
piping. Frost layer with 1 cup frosting;
top with second layer; frost top and
sides. Place reserved frosting in pastry
bag with a star tip.
6 Mark off a field for “stars” with
toothpicks— 6 inches across and 5
inches down. Fill in with blueberries.
7 Place seven red “stripes” of
raspberries on cake as shown, leaving
equal spacing for 6 white “stripes”
between them. Carefully pipe white
frosting “stripes” between the rows of
raspberries. Refrigerate uncovered to
set frosting, then loosely cover with
nonstick aluminum foil. Refrigerate
until ready to serve. Let stand at room
temperature for about 20 minutes
before serving.
PER SERVING 289 calories; 9 g fat ( 3 g sat.);
2 g protein; 51 g carbohydrate; 1 g fiber;
210 mg sodium; 7 mg cholesterol
JULY 4TH CUPCAKES Prepare cake batter as above. Line
48 standard-size muffin cups with liners. Fill each two-thirds full with
batter. Bake at 350° for 18 to 21 minutes or until a toothpick comes
out clean. Cool; frost with above frosting and decorate with berries.
Food styling: Karen Tack. Prop styling: Leslie Siegel.
216 family circle july.09
photography by Rita Maas
