Fourth of July Cake Recipe

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Fourth of July Cake
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Ingredients
12
Count
Nutrition
223
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. A Fourth of July cake to bake, frost, take and serve, all in the same pan - strawberries for red stripes, lush white frosting for white stripes, and blueberry stars studded on more frosting. The white cake was baked the day before. For the picnic's grand finale, unfurl your flag to celebrate the day and delight all tastes.
  2. DAY BEFORE PICNIC.
  3. Start heating oven to 375°F Grease, then flour bottom of 13x9x2-inch pan, or a covered bake pan of same size.
  4. Onto waxed paper, sift flour with baking powder and salt.
  5. In small bowl, with mixer at high speed, beat egg whites until foamy; then gradually add 1/4 cup sugar while beating, until mixture holds soft peaks; set aside.
  6. In a large bowl, with mixer at medium speed, cream soft shortening with 1 cup sugar until light and fluffy - 2 minutes. Then add the vanilla and almond extracts.
  7. At low speed, add flour mixture alternately with milk until just blended. Scrape bowl, beaters; at same speed, blend in beaten egg whites just until smooth.
  8. Bake 25 to 27 minutes, or until a cake tester inserted in center comes out clean. Cool in pan, on rack.
  9. When cool, decorate cake, in pan, with White Fudge Frosting (search site) as follows: With frosting, in waxed-paper cones or pastry bag, and tube no. 45, make 6 lengthwise stripes, about 1/2-inch wide, equidistant from each other, across cake, starting 3/4-inch up from bottom edge, and ending 3/4-inch down from top. This leaves alternate unfrosted stripes. Also, in upper left-hand corner of cake, frost a 5 by 5 field for the stars. Then cover cake with foil and refrigerate.
  10. EARLY ON PICNIC DAY.
  11. Wash, hull, dry strawberries. Slice in half lengthwise, then lay between white stripes on cake, as pictured; also along top and bottom edges of cake, making 7 rows of strawberries in all.
  12. Place 25 blueberries, well-drained, in field of frosting. Cover cake, then refrigerate.
  13. JUST BEFORE LEAVING FOR PICNIC.
  14. Pack pan of cake in insulated picnic carrier.
  15. AT DESERT TIME.
  16. Cut cake between rows of strawberries; serve from pan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 222.83 Kcal (933 kJ)
Calories from fat 92.25 Kcal
% Daily Value*
Total Fat 10.25g 16%
Cholesterol 0.49mg 0%
Sodium 310.92mg 13%
Potassium 140.13mg 3%
Total Carbs 31.47g 10%
Sugars 29.4g 118%
Dietary Fiber 1.14g 5%
Protein 2.39g 5%
Vitamin C 31.9mg 53%
Iron 0.2mg 1%
Calcium 141.4mg 14%
Amount Per 100 g
Calories 172.13 Kcal (721 kJ)
Calories from fat 71.26 Kcal
% Daily Value*
Total Fat 7.92g 16%
Cholesterol 0.38mg 0%
Sodium 240.18mg 13%
Potassium 108.25mg 3%
Total Carbs 24.31g 10%
Sugars 22.71g 118%
Dietary Fiber 0.88g 5%
Protein 1.85g 5%
Vitamin C 24.7mg 53%
Iron 0.1mg 1%
Calcium 109.2mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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