2 ½ cups cake flour, sifted
2 ½ tsp. baking powder
¼ tsp. salt
2 sticks butter, softened
2 cups sugar
4 whole eggs, separated
2 tsp. pure vanilla
¾ cup crème fraîche

Pre-heat oven to 350°. Butter and line 13" x 9" baking pan with parchment. Sift together flour, baking powder and salt. Set aside. Cream butter in large bowl with electric mixer, on medium speed, until fluffy and light in color, about 2 minutes. Add sugar. Beat until fluffy and light. Add egg yolks, one at a time. Incorporate well before adding next egg.. Add vanilla. Reduce mixer speed to low. Add dry ingredients alternately with crème fraîche, beginning and ending with flour. Be sure batter is completely blended after each addition. Scrape sides of bowl. Beat 1 minute. In separate bowl, beat egg whites to soft peaks with clean beaters. Gently fold whipped egg whites into batter with rubber spatula. Pour batter into prepared pan. Smooth with rubber spatula. Bake 60 minutes. Top should be nicely browned. Test for doneness with skewer. Remove from oven. Cool completely on rack before removing from pan.

Lemon Frosting

1 tsp. grated lemon rind
4 Tbsp. butter
3 cups confectioner's sugar
3 Tbsp. lemon juice
1 dash salt

Add lemon rind to butter. Cream well. Add sugar gradually, blending after each addition. Add remaining sugar alternately with lemon juice until spreadable. Beat thoroughly after each addition. Add salt. Combine thoroughly. Set aside.

Vanilla Custard Cream

2 cups milk
1 vanilla bean, split, scraped
4 eggs, room temperature
¾ cup sugar
3 Tbsp. cornstarch
pinch salt
3 Tbsp. sweet butter
1 Tbsp. grand marnier

In large mixing bowl, beat sugar and eggs until light and creamy. Add cornstarch and salt. In large saucepan, bring milk and vanilla bean to boil. Remove vanilla bean. Whisk ½ cup milk into egg mixture. Add egg mixture to milk in saucepan. Bring to boil over medium heat. Cook 1 minute. Stir constantly to prevent scorching and curdling. Remove from heat. Strain through fine sieve. Add butter and grand marnier. Cool. Set aside.

Assembly

3 pints raspberries 1 pint blueberries Remove cake from pan. Slice in half horizontally. Fill with vanilla custard cream. Re-assemble cake. Frost with lemon frosting. Place blueberries in corner to represent stars. Make seven stripes with raspberries.