Tomorrow is a very important day for the U.S., do you know what it is?? Flag day! Flag day is the day we celebrate the adoption of the Stars and Stripes American flag! This important day has history that, as you could imagine, dates to the Revolutionary War!
While the flags birthday was celebrated 100 years after it was created in 1877, the first flag day was celebrated in 1885. A school teacher, BJ Cingrad encouraged the students at his Wisconsin school to observe June 14th as Flag Day. Cingrad became widely known as the “father of the flag” and advocating across the country for June 14th to be observed as Flag Day.
Years later another school teacher in New York continued advocating for the observance of the flag, which ultimately led to June 14th being formally known as Flag Day. By 1916, the day was nationally known as Flag Day, the anniversary of the flag resolution of 1777. However, it wasn’t signed as a national day of observance until 1949. Bet you didn’t know there was so much history behind a day to celebrate Old Glory! There is so much more history behind the American Flag, this really is just the tip of the iceberg! What did you find interesting? Did you learn something new about Old Glory?
For this red, white and blue cake I wanted to do something that is natural and has no food coloring. But aside from colors alone, this cake… omg this cake. It is so light and summery! It has a citrus cream filling that has mascarpone, whipping cream and LOTS of fresh berries. The cake itself is vanilla with citrus soaking syrup. It is perfect for a warm June night and a BBQ.
Red, White and Blue Cake
- 6 large eggs
- 1 cup sugar
- 1/2 teaspoon almond extract
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup water
- 3/4 cup sugar
- 2 tablespoons fresh lemon zest (grated peel of 2 lemons)
- 1/3 to 1/2 cup lemon juice (juice of 2 lemons)
- pinch of ground cloves
- 3 tablespoons Grand Marnier or other orange liqueur*
- 2 cups mascarpone cheese
- 2 tablespoons freshly grated orange peel (from 1 orange)
- 1 cup heavy or whipping cream
- 1/2 cup confectioners' sugar
- 2 quarts fresh berries of your choice (strawberries, blueberries, raspberries)
Citrus Soaking Syrup
Citrus Cream Filling
For the cake
- Preheat the oven to 350°F. Lightly grease and line with parchment two 9" round pans.
- Combine the eggs, sugar, and almond extract in a mixing bowl. Beat on high speed until the eggs thicken and lighten in color, about 5 minutes.
- In a separate small bowl, whisk together the flour, baking powder, and salt. Sprinkle 1/3 of the dry mixture over the beaten egg and gently stir it in. Repeat twice more, using 1/3 of the flour mixture each time. The batter will begin to look spongy and fluffy.
- Pour the batter into the prepared pans. Bake the cake for 20 to 23 minutes, or until the top is lightly browned and the edges begin to pull away from the sides of the pan. Remove from the oven and place on racks to cool in the pan completely.
For the syrup
- Combine all of the syrup ingredients in a small saucepan and bring to a boil over medium heat. Simmer for one minute, or until the sugar dissolves. Remove from the heat, strain, and set aside to cool.
- In a small bowl, combine the mascarpone cheese and orange zest. Gradually stir in the heavy cream until the mixture is smooth and thick. Stir in the confectioners' sugar. The syrup and cream can be made up to 3 days ahead of time and held in the refrigerator until the cake is ready to assemble.
- Place one cake layer on your serving platter and brush it with the syrup. Allow the syrup to soak in, then apply more. You'll use about half of the syrup for the first layer.
- Spread half of your sliced berries over the moist cake. Dollop on half of the cream filling, and spread in an even layer. Top with the second layer of cake, repeating the soaking process.
- Spread with the remaining cream filling, then top with the last of the berries. If you prefer, individual servings can be topped with whole berries. Tasty!
For the Citrus Cream Filling
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