As seen in the July 2016 edition of In The Loop Magazine
Ingredients
2 Eggs or 1 large duck egg
1 Stick of butter, unsalted
2/3 cup Granulated sugar
1 teaspoon Vanilla extract
1 cup Flour or Bob's Red Mill gluten free all-purpose flour, sifted 1/2 teaspoon baking powder or Gluten-free Bob's Red Mill baking powder
1 pinch Fine Sea Salt
1 pint Heavy whipping cream
1 package Dr. Oetker Whip it (Wal-Mart online)
Organic strawberries and blueberries, enough to decorate cake
Directions
Preheat oven to 350°F
Prepare 7 X 11 baking pan, spray with nonstick cooking spray. (I like Spectrum brand coconut oil), set aside.
In a bowl, cream together sugar, butter, eggs and vanilla using a hand mixer or electric mixer.
Sift in the remaining dry ingredients.
Bake 25 minutes or until pick comes out clean, take cake out of oven and let cool completely.
When cool, invert cake onto serving platter.
For frosting: Make whip cream in blender by adding Whip-It, (this keeps the whip cream from breaking down). Optional: add 1 teaspoon of sugar.
With a spatula, cover entire cake with whip cream. Be creative and decorate cake with strawberries and blueberries, creating a flag.
Keep refrigerated until serving.
Tips: To make this cake even easier to make, use your favorite yellow or white boxed cake mix. If cake comes out thick, cut cake in half and fill center with whip cream and fresh fruit.
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