Canada Day is celebrated on July 1, the 182 day of the year, which divides the year directly in half. Every community large or small has some sort of party to celebrate Canada's birthday with fireworks, musicians, family picnics, etc. In my community the day starts with a ceremony for new Canadians who have received their citizenship in the past year; there are musicians for the young and not- so -young, children's activities and fireworks after dusk. There is a Folk Festival at Prospera Place and an international food venue where you can enjoy all the flavours of Canada's "melting pot" of diverse nationalities.
I have seen this Canada Day Cake made by individuals to serve at their family celebrations or by brownie and Girl Guide troops to celebrate the day. It starts with a 13 x 9-inch sponge cake (actually you can use any cake mix you like, but, this is the original recipe from Canadian Living Magazine), completely covered in whipped cream. Then form the outside red borders and distinctive maple leaf with sliced strawberries. Be sure to refrigerate the cake until the fireworks, then cut and serve it up and toast Canada's birthday!! What a great excuse for good food and good times!!
**Canada Day Cake**
1-1/2 cups (375 mL) cake-and-pastry flour
1/4 tsp salt
5 eggs, separated
pinch of cream of tartar
1-1/2 cups (375 mL) granulated sugar
3/4 tsp finely grated orange rind
1/3 cup (75 mL) orange juice
Filling and Decoration:
8 cups (2 L) strawberries
3 cups (750 mL) whipping cream
1/4 cup (50 mL) icing sugar
1 tsp vanilla or 2 T orange liqueur
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Sponge Cake: Sift together flour and salt. Return to sifter and set aside. In large bowl, beat egg whites until foamy; sprinkle with cream of tartar and beat until soft peaks form. Gradually add half of the sugar, beating until stiff glossy peaks form.
In a large bowl, beat egg yolks and remaining sugar until thickened; stir in orange rind and juice. Fold in egg whites. Sift flour, a third at a time, over egg mixture, gently folding in each addition.
Transfer to ungreased 13x 9-inch cake pan and bake in 350F oven for 20 - 25 minutes or until spongy to alight touch. Let cool in pan for 10 minutes; turn out onto wire rack to cool completely. If possible, wrap and store for 1 day. (Cake cane be frozen up to 1 month).
Filling and Decoration: Hull and slice about one-quarter of the strawberries. Whip cream; stir in icing sugar and vanilla.
With long serrated knife, cut cake horizontally in half. Set 1 layer, cut side up, on serving tray. Spread with about one-third of the whipped cream mixture; cover with single layer of sliced strawberries. Set top layer, cut side down, over berries. Spread remaining cream over top and sides.
Cut remaining berries in half and arrange in overlapping rows, cut side down, forming 2 side bands and a maple leaf in centre. Arrange berries as garnish around sides of cake.
Serves 18
