How to Make a Flag Roll Cake

In figuring out how to make an American flag roll cake, I wanted a lemon sponge cake that was well aerated and soft in texture, pliable yet had the firm structure to hold up after rolling.  This delicious lemon sponge cake can be baked plain and finished off with just a dusting of powdered sugar.  Or, if you’re feeling crafty and would like to dress it up for a holiday such as Independence Day, Veterans Day, Memorial Day or even Thanksgiving, you can bake a flag pattern onto the cake.  Or you can customize the pattern based on your country’s flag.  Any baked-on design truly makes a roll cake something that’s not only a joy to eat but a delight to behold as well.

There are three parts to this flag roll cake, namely, the paste batter that’s used for the stars and stripes pattern, the actual cake batter, and the whipped cream filling.  If you just want to bake a plain cake straight away, then you can skip the paste batter and just make the cake batter and the filling.

Ingredients

• For the flag:
• 6 ½ tablespoons butter (75 g)
• ¾ cup powdered sugar (92 g)
• 2 egg whites
• ¾ cup + 1 tablespoon cake flour (92)
• Red and blue gel food coloring
• 1 teaspoon cake flour - mixed in with the red paste batter
• 1 teaspoon cake flour – mixed in with the blue paste batter
• For the cake:
• For the yolk mixture:
• 4 egg yolks
• ½ cup granulated sugar (104 g)
• 2 teaspoons lemon juice
• 3 teaspoons water
• ⅓ cup canola or any light vegetable oil (68 g)
• 1 cup cake flour (114 g)
• For the meringue:
• 4 egg whites:
• 1 teaspoon cream of tartar
• ¼ cup granulated sugar (52 g)
• For the filling:
• 6 ounces cream cheese
• 2 cups whipping cream
• ½ cup granulated sugar (104 g)
• 1 cup chopped strawberries (chop ahead of time and layer the strawberries between paper towels to absorb extra moisture)

Directions

1. Line an 11x16-inch or 10x15-inch baking sheet with parchment paper. Place template underneath parchment paper.
2. For the pattern:
3. Cream the butter until smooth. Add powdered sugar and mix until blended.
4. Continue mixing adding egg whites one at a time. Mixture will curdle slightly but will smoothen once the cake flour is added.
5. Add the cake flour and beat until smooth. For the stars, fill a piping bag fitted with a small round tip # 2 with about 2 ½ tablespoons of the batter. Divide the remaining batter in half. Tint one half blue and one half red. Pipe the stars first. Freeze for about 15 – 20 minutes until set.
6. ......................................

For Full Instructions Please See : sugarywinzy.com

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