4th of July Cake

First of all you should preheat your oven at 180°C/ 350°F.

For the sponge cake:
First, separate the eggs and use a big bowl for the egg whites, because you need to beat the egg white until they are stiff. Set aside this bowl.

Take a different large bowl and mix the sugar, vanilla sugar and egg yolks until the mixture becomes creamy. It is time for the flour and baking powder. Slowly mix it into the sugar-egg-mixture, it should become one smooth mixture. And last gently fold the egg white into the mixture until it is one fluffy sponge mixture.

Cover the bottom of a 9×13-inch baking sheet/dish with parchment paper, before putting the sponge mixture into the baking sheet. Make sure that it covers the entire sheet, it will be easier for the form of the flag later on. Bake in the preheated oven for about 15 to 20 minutes. Afterwards, remove it from the oven and set aside for cooling.

For the topping:
Meanwhile whip the cream including the stiffener until it’s stiff. If the cream isn’t sweet enough for your taste, you can use some powdered sugar to sweeten it, slowly stirring it into the whipping cream until you reach your desired sweetness.

Now when everything is cooled, you can spread the whipping cream over your sponge dough. If you have a large knife, use it to create an even surface by carefully slicing off any rounding that you have on the top of the cake before frosting it.

Last but not least it is time for decorations! It’s done best if you have large strawberries! Slice them in half and carefully put one over another in a flag pattern (see photo). If your blueberries are too large for you stars, just cut them into the right size. It will look prettier in the end, when they are placed tightly next to each other.

Enjoy.