Flag Cake
In anticipation of Labor Day and next summer’s Fourth of July celebrations, I’m excited to share this stunning Flag Cake Recipe with you.
Just a few weeks ago, I baked this cake for my family, and it was an instant hit. The overwhelmingly positive response inspired me to recreate and share the recipe with all of you.
This dessert features a fluffy sponge cake base, whipped cream filling, and an abundance of summer berries, arranged in the shape of the American flag.
Don’t be misled by the themed decorations – this cake is versatile and can be decorated in countless ways to suit any gathering. Personally, it’s my go-to summer cake, boasting a light texture and subtle sweetness that celebrates the bounty of berry season.
Why You’ll Love This Cake:
Today’s Flag Cake recipe is a light adaptation of my family’s favorite Raspberry Roll Cake. For this adaptation, we let the sponge cake cool completely, then slice it into two equal-sized rectangular layers.
This method makes assembling and decorating the cake straightforward and simple. It’s a great option for beginners or anyone who may feel hesitant to prepare a traditional roll or Swiss-style cake.
Flag Cake Components:
- Sponge Cake – soft, spongy, and remarkably light, the vanilla sponge cake creates the perfect foundation for this dessert. Rest assured, this is an extremely well-tested sponge cake recipe – just take a moment to read through the instructions before starting.
- Preserves – during assembly, the cake layers are spread with a thin layer of raspberry preserves. It infuses the cake with moisture and adds fruity sweetness to each bite.
- Whipped Cream – lightly sweetened whipped cream, flavored with pure vanilla extract, envelopes the cake without weighing it down.
- Fresh Berries – this flag cake showcases an abundance of ripe summer berries. The center layer is filled with sliced strawberries. Blueberries, raspberries, and cherries (optional) adorn the cake, forming a rustic representation of the American flag.
Equipment You’ll Need:
- Stand Mixer or Hand-Held Mixer – this cake requires a stand mixer (fitted with a whisk attachment) or electric hand mixer.
- Half Sheet Pan – for baking the cake.
- Parchment Paper – for easy release from the pan. This is very important, so do not skip this step.
- Large Rubber Spatula and Offset Spatula – you’ll need a large rubber spatula for the sponge cake batter, as well as a large offset spatula for spreading the batter and decorating the cake.
How to Make a Flag Cake:
STEP ONE: Using a larger serrated knife, cut the sponge cake in half cross-wise to create two equal-sized rectangles. Gently lift and transfer one piece to a clean, parchment-lined half sheet pan (or another flat platter) for serving.
STEP TWO: Using a small offset spatula, spread roughly half of the raspberry preserve mixture into a very thin layer onto the cake layer. Top with roughly half of the sweetened whipped cream, spreading it into an even layer until it reaches all edges.
STEP THREE: Layer the sliced strawberries over the cream, overlapping them slightly until they cover the entire surface. Gently place the remaining sponge cake layer on top, followed by a final layer of raspberry preserves and the remaining whipped cream.
STEP FOUR: Arrange the blueberries in the top left corner to create the ‘star’ portion of the American flag (*I prefer a generous quantity, as opposed to rows). To create the ‘stripes’, arrange a mixture of raspberries and cherries in four horizontal rows.
Flag Cake Preparation and Storage Tips:
The flag cake can be assembled and decorated 1 to 2 days (the flavors actually improve slightly) ahead of serving. Lightly cover and drape with plastic wrap – avoiding the whipped cream – and store in the refrigerator.
Remove from the fridge and let sit at room temperature 10 to 15 minutes before slicing and serving.
Ingredients
Crust:
- 1 9-Inch Prebaked Quiche Crust
Filling:
- 1 large leek, white and light green parts only (200g) sliced lengthwise and thinly sliced
- 1 tablespoon (15g) unsalted butter
- 1 tablespoon (15 ml) extra virgin olive oil
- ½ teaspoon kosher salt
- 2 ounces (60g) grated Gruyère cheese
Instructions
- 1 Note: This recipe requires a 9-inch prebaked quiche crust that is on the deeper side. You can prepare this quiche using a shallow tart or pie pan, but it will most likely not accommodate the full volume of custard prepared in this recipe. You can reduce the custard (using the ratio of 1 whole egg: ½ cup cream) or leftover custard can be baked in a ramekin (to produce a crustless quiche!) at 325°F (165°C) until just set.
- 2 Preheat the oven to 325°F (165°C) with a rack in the center position. Place the prebaked quiche crust on a rimmed sheet pan and set aside.
- 3 Sauté the Leeks: In a medium skillet, heat the butter and olive oil over medium-low heat. Once the butter has melted and is lightly bubbling, add the sliced leeks and sprinkle with ½ teaspoon kosher salt. Cook, stirring often, until the leeks are soft and tender, about 10 to 12 minutes. If the pan gets dry and they are beginning to gain color, add a small splash of water as needed. Transfer to a small bowl to cool while you prepare the custard.
- 4 Prepare the Custard: In a medium bowl, combine the eggs, heavy cream, Dijon mustard, salt, and nutmeg. Whisk until smooth.
- 5Assemble and Bake: Sprinkle the grated cheese onto the bottom of the prebaked crust. Distribute the sautéed leeks in an even thin layer on top. Pour in the egg custard – it should just about reach the top. Carefully transfer to the oven and bake for 40 to 55 minutes or until lightly golden and the custard is set, but still has the slightest jiggle in the center. Set on a wire rack to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.
Ingredients
- Make this recipe your own. Swap leeks for other sautéed or roasted vegetables, such as mushrooms, broccoli, asparagus, and more. Add crispy pancetta or bacon (. Experiment with fresh herbs, such as dill, parsley, or fresh thyme. Just keep a similar volume and be sure to cook down (sauté or roast) any fresh vegetables to minimize their water content.
Substitution Notes:
- Heavy cream boasts a fat content exceeding 35%, significantly higher than whole milk’s meager 3.5% fat. This difference matters, particularly for egg custards. Opting for whole milk or a milk-cream combo is, of course, possible, but will not deliver the best texture or flavor. [Note: This is a classic French quiche, not a light frittata.] Our goal is to make an authentically classic quiche that is exceptional in taste and texture, making the effort and time invested worthwhile.
