Independence Day Cake
Recipe By: 
Recipe type: Dessert, Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
To adjust for high altitude I baked at 300˚ and added ¼ cup milk.
Ingredients

  • FOR THE CAKE
  • 2¼ cups cake flour (9 ounces), plus more for dusting the pans
  • 1 cup whole milk, at room temperature
  • 6 large egg whites (3/4 cup), at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1¾ cups granulated sugar (12¼ ounces)
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter (1½ sticks), softened but still cool
    FOR THE RASPBERRY JELLO
  • 1 pound fresh red raspberries
  • 1½ cups sugar
  • 1½ envelopes unflavored gelatin
    FOR THE BLUEBERRY JELLO
  • 1 pound fresh blueberries
  • 1½ cups sugar
  • 1½ envelopes unflavored gelatin
    FOR THE WHIPPED CREAM FROSTING
  • 3 cups heavy cream
  • ½ cup powdered sugar
  • ½ cup soft butter
  • 1 tablespoon vanilla extract
Preparation Instructions
  1. Preheat oven to 300˚. Prepare your 9" cake pans by coating with soft butter and then cut out a circle of parchment to fit the bottom of the pan and press that smoothly into the bottom, set aside.
  2. In a medium mixing bowl, combine the milk, egg whites and both extracts and beat a little with a fork just to combine things a little.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, salt and butter. Beat on medium speed until the butter is incorporated and the mixture is crumbly.
  4. Add the milk mixture in 3 additions, mixing just until moist and scraping the bowl between additions.
  5. Once the batter is smooth, divide it evenly between your cake pans. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes.
  6. Allow to cool completely in the pans (do not remove from pans!)
    TO MAKE THE JELLO
  7. While the cakes are cooling, make both jellos. Place the raspberries into a saucepan over medium heat and add the sugar to the pan. Bring to a simmer, stirring often and simmer until the berries are nice and soft, about 5 minutes.
  8. Next get a small cup or bowl and pour about ¼ cup of cold water into it, then sprinkle the gelatin packets over the water and let sit for 5 minutes. Once it has sat, pour the gelatin into the raspberry mixture and stir until dissolved, about 2-3 minutes.
  9. Then pour the mixture through a fine sieve to remove the seeds. Place it in the fridge while you make the blueberry jello, following the same procedure.
  10. Once both jellos are made and have come down to room temperature, take a toothpick and poke little holes all over your cake layers (still in the pan). Then pour just enough jello over the cake layer to cover the whole top.
  11. Place the cake layers in the fridge until the jello firms up, about 2 hours.
    ICING THE CAKE
  12. Once the jello is firm, make your icing. This is a super easy icing to make and spreads very well and tastes amazing. I licked the bowl.
  13. Place the whipping cream in the bowl of an electric mixer and beat on high until soft peaks form.
  14. Add the sugar, butter and vanilla and beat on high until stiff peaks form.
  15. Done.
  16. Now you can stack and ice your cake and top with berries if you choose and serve!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/07/independence-day-cake/