Canada Day Flag Cake 

Sponge Cake
1 1/2 cups cake-and-pastry flour 
1/4 teaspoon salt
5 eggs, separated 
1 pinch cream of tartar 
1 1/2 cups granulated sugar
3/4 teaspoon finely grated orange rind 
1/3 cup orange juice 
Filling and decoration
8 cups strawberries 
3 cups whipping cream 
1/4 cup icing sugar 
1 teaspoon vanilla or 2 tablespoons orange liqueur 
1 First, make the cake.  

2 Preheat oven to 350F; have ready an ungreased 13x9 oblong pan. 
3 Using a flour sifter, sift together flour and salt, then return to sifter 
and set aside. 
4 In large mixing bowl, beat egg whites until foamy; sprinkle with cream of 
tartar and beat until soft peaks form. 
5 Gradually add half of the sugar to the whites, beating until stiff glossy 
peaks form. 
6 In another large mixing bowl, beat egg yolks and remaining sugar until 
thickened; stir in orange rind and juice. 
7 Fold this into the egg whites. 
8 Sift flour, a third at a time, over the egg mixture, gently folding in 
each addition. 
9 Place this batter into the 13x9 pan and bake in preheated oven for 20 to 
25 minutes, or until spongy to a light touch. 
10 Let cool in pan for 10 minutes, then turn cake out onto a wire rack to 
let it cool completely (if possible, wrap and store for 1 day; cake can also 
be frozen for up to 2 months). 
11 When ready, make the filling and decoration. 
12 Hull and slice about one-quarter of the strawberries. 
13 Whip the cream; stir icing sugar and vanilla into whipped cream. 
14 Using a long serrated knife, cut cake horizontally in half and put one 
layer, cut side up, on a large serving tray. 
15 Spread with about one-third of the whipped cream mixture and cover with 
a single layer of sliced strawberries. 
16 Carefully put the top layer, cut side down, over the berries. 
17 Spread remaining cream over top and sides. 
18 Now, cut the remaining berries in half and arrange in overlapping rows, 
cut side down, forming 2 side bands and a maple leaf in centre. 
19 Use any remaining berries as a garnish around the sides of the cake.
Hugs, Hel

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