Description
This technically-engineered American Flag Cake features a tender vanilla sponge supported by a stable, silky Swiss meringue buttercream. The meticulous design uses a modern smearing technique to create a striking patriotic centerpiece with professional-grade structural integrity.
Ingredients
- 500g cake flour
- 24g baking powder
- 1 tsp salt
- 450g unsalted butter, softened (for cake)
- 500g granulated sugar (for cake)
- 6 large eggs
- 360g heavy cream
- 250g Greek yogurt
- 2 vanilla pods or vanilla paste
- 425g fresh egg whites (for buttercream)
- 450g granulated sugar (for buttercream)
- 1400g unsalted butter, slightly cool (for buttercream)
- Red and blue gel food coloring
Instructions
- Preheat the oven to 350°F (177°C) and prepare two 8-inch cake tins by greasing and flouring them.
- Sift the cake flour, baking powder, and salt together twice in a large bowl to ensure aeration.
- Whisk the room-temperature heavy cream, Greek yogurt, and vanilla paste in a medium bowl until homogeneous.
- Cream 450g of butter with 500g of sugar on high speed for 5 minutes using a paddle attachment, then add eggs one at a time.
- On low speed, add the flour mixture in three parts, alternating with the liquid mixture in two parts, until just combined.
- Divide the batter between the pans and bake for 30-35 minutes until a skewer comes out clean; let cool completely.
- Whisk egg whites and 450g sugar over a simmering water bath until they reach 150°F (65°C).
- Whip the egg mixture on high speed until stiff, glossy, and cool, then switch to a paddle and gradually beat in 1400g of butter.
- Slice cooled cakes into four 1-inch layers, stack with frosting, apply a thin crumb coat, and refrigerate for 30 minutes.
- Divide the remaining buttercream into red, blue, and white; use piping tips and an offset spatula to create the smeared flag pattern.
Notes
For the most successful emulsion, ensure your butter for the buttercream is cool but not hard—ideally around 65°F. If the frosting appears to separate during the mixing process, continue beating; the friction will eventually bring the temperature to the point where the fats and proteins bond into a smooth, silky finish.
- Prep Time: 1 hour
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American