Method

Sponge Cake

Preheat oven to 350ºF

1. Prepare 11-inch by 17 1/2-inch cookie sheet with pan spray and parchment paper.
2. In a bowl, sift together flour, salt and baking powder.
3. In separate bowl, beat egg yolks and sugar until thick and creamy and add vanilla. Add a couple of tablespoons hot water or hot milk to thin batter.
4. Add flour mixture gradually to egg mixture.
5. In a clean bowl, whip egg whites to stiff, shiny peaks.
6. Carefully fold the whites into the yolk/flour mixture in three additions. Spread batter onto cookie sheet.
7. Bake 15 to 20 minutes, or until lightly golden.
8. Remove from oven and let cool.

Whipped Cream

1. In a stand mixer, whip the heavy cream.
2. Add sugar and vanilla and beat to stiff peaks.

Assembly

1. Remove the green stems from all the strawberries. Pick out 5 to 10 (depending on how big they are) of the prettiest strawberries and slice them lengthwise (they will form the red stripes of the flag).
2. Toss the remaining strawberries into a bowl and sprinkle with a teaspoon of sugar. Macerate for 10 minutes, stirring occasionally.
3. Slide a knife around the edges of the cooled cake to release. Invert the cake onto a clean piece of parchment paper. Trim any crusty edges with a sharp knife.
4. Cut the cake into three even rectangles, each approximately 11″ x 5 1/2.”
5. Spread 1/4 of the whipped cream on the bottom layer and top with 1/2 of the macerated berries and 1/4 cup blueberries.
6. Add the next sponge cake layer and repeat step 5.
7. Add the third layer to the cake. Use a pastry bag filled with the remaining whipped cream and fitted with an open star tip to pipe a box approximately 4 1/2 inches square in the upper left corner of the cake (this will hold the blueberry “stars.”
8. Pipe lines lengthwise on the top of the cake, completely covering the surface.
9. Place the blueberries in the boxed area and lay the reserved strawberries in lines to create the stripes of the flag.