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Patriotic Cake Kicks Off Independence Day
MEMPHIS, Tenn. (June 2010) – The crackle of fireworks and taste of delicious food brings excitement to Independence Day. As families fire up the grill in preparation for summer fun, a patriotic cake is the perfect All-American dessert to complement any party.
Holidays and other special occasions like the July 4th commemoration can be celebrated with their own special cake. Independence Day Cake uses the White Lily® original white cake recipe as the foundation and adds festive red and blue layers.
This classic white cake recipe is simple to make and bake. Beat buttermilk and shortening into the dry ingredients for two minutes. Then beat in egg whites and extracts for an additional two minutes. Using this easy, two-step method and 100% soft wheat flour from White Lily, your cake will turn out moist and tender every time.
To create a rich, creamy finishing touch, frost with delectable Marshmallow Buttercream Frosting and top with fresh blueberries and strawberries for a burst of color.
"Baking a moist and delicious three-layer cake with a surprise of color inside adds to the excitement of Independence Day," said baking expert Dede Fuson. "When cut, this cake reveals patriotic colors with each layer — one red, one white and one blue."
Independence Day Cake
Crisco® Original No-Stick Cooking Spray
3 1/2 cups White Lily® Enriched Bleached All Purpose Flour
2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/4 cups buttermilk
1 1/4 cups Crisco All-Vegetable Shortening
OR 1 1/4 sticks Crisco All-Vegetable Shortening Sticks
5 large egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon red food coloring
1 tablespoon blue food coloring
Marshmallow Buttercream Frosting
2 cups butter, softened
2 1/2 cups powdered sugar
1 teaspoon almond extract
1 (13 oz.) jar marshmallow cream
Fresh blueberries and strawberries, optional
- Heat oven to 350°F. Coat three 8-inch round pans with no-stick cooking spray. Line bottom of pans with parchment paper, cut to fit. Coat paper with no-stick cooking spray.
- Whisk together flour, sugar, baking powder, salt and baking soda in large bowl. Add buttermilk and shortening. Beat with electric mixer at medium speed for 2 minutes. Add egg whites, vanilla and almond extract. Beat an additional 2 minutes, scraping sides of bowl as needed.
- Pour 1/3 (about 2 cups) of batter into prepared pan. Divide remaining batter into 2 medium bowls. Stir in food coloring to make one red and one blue batter. Pour batter into remaining pans. Tap pans on counter several times to remove air bubbles.
- Bake 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes before removing from pan. Remove cake and cool completely on wire rack.
- Beat butter in a large bowl with electric mixer at medium speed until creamy. Gradually beat in sugar, 1/2 cup at a time, until fluffy. Beat in almond extract. Stir in marshmallow cream until well blended.
- Place blue cake layer on cake plate and generously frost top. Stack white layer and generously frost top. Add red layer, frosting top and sides of entire cake. Garnish with fresh blueberries and strawberries, if desired.
Makes 12 servings
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