Independence Day Berry Cake
(for Cake)
2cups all-purpose flour
2 t baking powder
1/2 t salt
1 cup whole milk
1/4 lb unsalted butter
4 large eggs
1.5 cups sugar
1 t vanilla extract
(for decoration)
1.5 cups whipping cream
1/3 cup powder sugar
100g blueberries
300g raspberries
>how to make<
*Preheat the oven to 350 degrees.
*Butter the bottom and sides of rectangular baking pan.
*Line the bottom of the pan with parchment or wax paper and butter the paper.
*Sift the flour, baking powder, and salt together and set aside.
*Put the milk and butter in a medium saucepan and heat over medium heat until the butter melts and the mixture is hot.
*Put the eggs in the large bowl of an electric mixer and mix on medium speed just to combine the yolks and whites.
*Add the sugar and beat for about 1 minute until the mixture is fluffy, thick, and lightened in color.
*Mix in the vanilla.
*Decrease the speed to low and mix in the flour mixture just until it is incorporated.
*Slowly add the hot milk mixture and mix for about 30 seconds until smooth.
*Stop the mixer and scrape the sides of the bowl once during this mixing.
*Pour the batter into the prepared pan.
*Bake about 40 minutes.
*If a toothpick inserted in the center of the cake comes out clean, the cake is done.
*Cool the cake in the pan on a wire cooking rack.
*Use a small, sharp knife to loosen the sides of the cake to take out the cake from the pan.
*When the cake completely cools down, whip the cream with sugar.
*Decorate the cake with berries so that it looks like an American flag.
-makes 12-
Note: This recipe was adapted from the hot milk cake by Mazie MacKay.
Labels: Berry Cake recipe, Independence Day, Independence Day cake recipe, Independence Day dessert recipe