Quebec Flag Cake
Quebec Flag Cake
Ingredients
- 4 cups (1 litre) unbleached all-purpose flour
- ml (4 teaspoons) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 1 1/2 cups (375 ml) unsalted butter, softened
- 2 1/2 cups (625 ml) sugar
- 2 teaspoons (10 ml) vanilla extract
- 6 eggs
- 1 1/2 cups (375 ml) milk
- 4 cups (1 litre) 35% whipping cream
- 1 cup (250 ml) icing sugar
- 1 teaspoon (5 ml) vanilla extract
- 6 cups (1.5 litres) fresh blueberries, approximately
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 33 x 23-cm (13 x 9-inch) rectangular pan with parchment paper, letting it hang over two sides. Butter the other two sides.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, cream the butter with the sugar and vanilla with an electric mixer. Add the eggs, one at a time, beating until smooth. At low speed, add the dry ingredients alternately with the milk.
- Spoon the batter into the prepared pan and bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for about 45 minutes. Unmould and cool completely on a rack.
Quebec Flag Cake