To celebrate our 80th Anniversary we are putting together a Zorn's of Bethpage Family Recipe Book. Here is one of our first submissions from one of our loyal customers. Enjoy!
Celebration Flag Cake!
Traditionally, we use this delicious Hot Milk Sponge cake for our Flag Cake - but any sponge cake will do!
4 oz. (3/4 cup plus 2 Tbs.) unbleached all-purpose flour
1 tsp. baking powder
3 large eggs, at room temperature
3 large egg yolks, at room temperature
3/4 cup granulated sugar
1 tsp. pure vanilla extract
1/8 tsp. table salt
1/4 cup whole milk
1 oz. (2 Tbs.) unsalted butter, cut into smaller pieces
1 cup heavy whipping cream
2 tablespoons confectioners sugar
4 cups sliced strawberries
1 cup blueberries
Fresh Whipped Cream topping
1 cup heavy whipping cream
2 tablespoons confectioners sugar.
Using a cold metal mixing bowl (you can put it in the freezer ahead of time for 10 minutes)
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
Butter and flour a 12 by 18 by 1 1/2-inch sheet pan or use any similar rectangluar baking pan. Position a rack in the lower third of the oven, and heat the oven to 350°F.
Whisk the flour and baking powder in a medium bowl.
With an electric mixer (hand-held or a stand mixer fitted with the whisk attachment), beat the eggs, yolks, sugar, vanilla, and salt at high speed until the mixture has tripled in volume and forms a slowly dissolving ribbon when the stopped beater(s) are lifted, 4 to 6 minutes.
Meanwhile, heat the milk and butter in a small saucepan over medium heat until very hot but not boiling.
Sift one-third of the flour over the eggs. Fold with a large silicone spatula until the flour is blended into the batter. Repeat with two more batches.
Pour all of the hot milk mixture over the batter and fold gently with the silicone spatula, scraping the batter up from the bottom of the bowl and rotating the bowl, until the milk is incorporated. Scrape the batter into the pan and spread evenly.
Bake until the cake is golden and a tester inserted into the center comes out clean, 12-20 minutes depending on your oven. Set the pan on a rack to cool.
After the cake has cooled completely, run a small knife or offset spatula around the inside of the pan, pressing against the pan to avoid tearing the cake. Invert the pan to remove the cake. Turn the cake right side up.
Use whipped cream to cover the entire top of the cake, place strawberries and blueberries on top to resemble the American flag! Enjoy!
Submitted by Janine D. NY