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Flag Roll Cake

Because nothing says patriotism like a red, white and blue cake roll stuffed with strawberries and cream.


  • For the flag:
  • 6 1/2 tablespoons butter (75 g)
  • 3/4 cup powdered sugar (92 g)
  • 2 egg whites
  • 3/4 cup + 1 tablespoon cake flour (92)
  • Red and blue gel food coloring
  • For the cake:
  • For the yolk mixture:
  • 4 egg yolks
  • 1/2 cup granulated sugar (104 g)
  • 2 teaspoons lemon juice
  • 3 teaspoons water
  • 1/3 cup canola or any light vegetable oil (68 g)
  • 1 cup cake flour (114 g)
  • For the meringue:
  • 4 egg whites:
  • 1 teaspoon cream of tartar
  • 1/4 cup granulated sugar (52 g)
  • For the filling:
  • 6 ounces cream cheese
  • 2 cups whipping cream
  • 1/2 cup granulated sugar (104 g)
  • 1 cup chopped strawberries (chop ahead of time and layer the strawberries between paper towels to absorb extra moisture)


  1. Line an 11x16-inch or 10x15-inch baking sheet with parchment paper. Place template underneath parchment paper.
  2. For the pattern:
  3. Cream the butter until smooth. Add powdered sugar and mix until blended.
  4. Continue mixing adding egg whites one at a time. Mixture will curdle slightly but will smoothen once the cake flour is added.
  5. Add the cake flour and beat until smooth. For the stars, fill a piping bag fitted with a small round tip # 2 with about 2 1/2 tablespoons of the batter. Pipe the stars first. Freeze for about 15 - 20 minutes until set.
  6. Divide the remaining batter in half. Tint one half blue and one half red.
  7. Pipe the blue batter over the stars and freeze again for about 15 -20 minutes. Then finally pipe the red batter for the stripes. Tip: to pipe straight lines, transfer the parchment paper onto the countertop and tape over the white stripes; remove the tape after piping the red stripes.
  8. Freeze the pattern while you make the cake batter.
  9. For the cake:
  10. Preheat oven to 350° F.
  11. For the yolk mixture:
  12. Whisk the egg yolks in a bowl until light using a wire whip. Add 1/2 cup sugar gradually whisking until thick and lemon colored. Mix in 1 teaspoon lemon juice whisking further until light.
  13. Add the canola or vegetable oil and mix well. The mixture by now should be thick and smooth.
  14. Sift in the cake flour in 3 parts mixing well after each addition. Switch to a silicon spatula to mix in the cake flour. Add 1 teaspoon water together with the first of 3 parts of the cake flour. Mix until well blended. Add the 1 teaspoon lemon juice and 1 teaspoon water together with the second part. Finally add 1 teaspoon of water together with the last part of the flour. Mixture should be very smooth and fall in ribbons.
  15. For the meringue:
  16. Whip the egg whites using a stand mixer with the wire whip attachment. When the egg whites start to take shape, add the cream of tartar in pinches to distribute evenly and so it doesn't fall in one clump.
  17. Whip on medium high while gradually adding 1/4 cup sugar. Whip until glossy with stiff peaks.
  18. Gently fold the meringue into the yolk mixture in three parts using a silicon spatula. Cut and fold until well blended and there are no more streaks of meringue taking care not to deflate the egg whites.
  19. Remove bake sheet from freezer and pour the batter over the pattern. Gently spread the batter evenly with an offset spatula. Carefully bang the bake sheet from a height of just about 2 inches onto your work surface to release any large air bubbles.
  20. Baking, deepening and shaping the roll:
  21. Bake for 15 - 16 minutes or until the center of the cake springs back to the touch. Remove the cake from the oven. Slide a knife around the edges of the cake. Flip the cake onto a clean kitchen towel that has been dusted with powdered sugar. A larger baking sheet placed over the hot sheet will make flipping easier. Carefully peel off the parchment paper from the flag pattern.
  22. Place another clean kitchen towel (no powdered sugar) and the now empty baking sheet on the cake and flip it once again so that the blank side is facing up and the flag pattern is underneath. Roll the cake sandwiched between both kitchen towels.
  23. Roll the cake starting from the short end with the blue field on the lower left corner. Unroll the cake after about 20 minutes even while it is still warm to let it cool completely.
  24. For the filling:
  25. In the bowl of a stand mixer using a flat beater, on medium speed, beat the cream cheese until smooth and free of lumps. Add half off the sugar mixing until well combined.
  26. On medium low speed, add the whipping cream in a thin stream so that it is completely incorporated with the cream cheese. Mix in the rest of the sugar and continue to beat until very smooth.
  27. Switch to the wire whip and increase speed to medium high. Whip the filling until it is thick and holds its shape. Do not overbeat.
  28. Assembly:
  29. Unroll the cake and let it cool completely. Spread a thin layer of whipped cream filling. Evenly scatter the strawberries over the filling. Spread another thin layer of filling over the strawberries. You don't have to use up all the filling, so make sure not to overfill the cake.
  30. Roll the cake starting with the short end with the blue field on the lower left corner. Transfer the cake onto a serving plate. Keep refrigerated in an airtight container.