We’ve made American flag cakes for July 4th before, including:
There’s an optional white chocolate dip.
If you skip the dip and buy the angel food cake and berries, this is a super-easy recipe.
Angel food cake, or angel cake (photo #3), is a type of sponge cake made from egg whites, flour, sugar, and a whipping agent, such as cream of tartar. There is no butter or other fat.
The airy texture comes from whipped egg whites.
Angel food cake originated in the U.S. and became popular in the late 19th century. The first known recipe for a “white sponge cake” is in Lettice Bryan’s The Kentucky Housewife, published in 1839.
Thanks to Driscoll’s Berries for the recipe.
If you prefer, you can substitute mozzarella cheese for the angel food cake. If so, serve a balsamic glaze instead of the chocolate dip.
1. CUT 10 slices of the angel food cake in ½-inch thickness. Toast in a large skillet or grill pan until grill marks appear. Let the slices cool.
2. CUT 26 squares in ½ x ½ inch pieces and 8 stars in approximately ¾-inch pieces. You can hand cut these or use a mini star cookie cutter. Then, place a blueberry in the middle of the star.
3. ASSEMBLE the skewers, in three different combinations.
4. PLACE the skewers on a serving platter in this order: Start with 1 skewer “A” and 1 skewer “B”, repeat process until all “A” and “B” skewers are used. Followed with all 7 skewers of “C”.
5. MAKE the White Chocolate Dipping Sauce. In a small saucepan, combine the butter and cream. Place the saucepan over low heat, stirring until the butter and cream come to a low simmer. Watch this carefully as mixture will burn easily.
6. PLACE the chopped chocolate in a bowl and pour the hot cream over the chocolate, stirring until the chocolate is completely melted and the mixture is smooth and creamy. Stir in the vanilla and serve at room temperature.