Wednesday, July 4, 2012

Summer Home Ec - Cooking with Kids # 3 Starbucks Strawberry Swirl Pound Cake


Total Time: 1 hrs 30 mins
Prep Time: 15 mins
Cook Time: 1 hrs 15 mins

First, we gather our materials before we begin.
Second, I have the children clean as we go.
Third, Cleanliness is stressed with hands washed frequently, whenever the need arises.

pot holders
paper towels
measuring spoons
measuring cups
liquid measuring cup
metal spatula (for measuring into cups, removing air pockets and leveling ingredients in cups and spoons)
rubber spatula (for scraping bowl)
Mixing bowl (I prefer glass bowls myself. My favourite is a 4 qt. Pyrex I have had since the 70's)
(( for this recipe use the largest bowl you can, my 4 qt was a little tight since only 2 -21/2 qt. of it is usable for comfortable mixing, especially if children are assisting.)) 
2 cereal bowls (1 to level off flour, salt and sugar the other to crack eggs into)
mixer and beaters
cooling rack

4 1/4 cups sifted cake flour
2 teaspoons baking powder
1/8 teaspoon salt
1 jar of simply fruit
2 cups unsalted butter, softened
3 cups granulated sugar
1 tablespoon vanilla
10 large eggs
2 tablespoons orange liqueur or 2 tablespoons milk or cream
2 grated lemons, zest of

1. Grease a 10 by 4 inch tube pan. Line the bottom with a circle of wax paper cut to fit; grease the paper, then lightly flour the entire inside of the pan (including the tube), knocking out any excess. Set aside.

2.  Sift together cake flour, baking powder, and salt. Set aside.
(Fit a stand mixer with paddle beater, if available.)3.  In the largest mixing bowl you have, beat softened butter at medium speed until smooth.
4.  Add sugar and vanilla. Beat at a low speed until blended, then scrape beater(s) and bowl with rubber spatula.

5.  Increase speed to medium; beat for 3 full minutes.
(repeat scraping throughout the mixing process to ensure complete blending of ingredients).

6.  At a low speed, add eggs, two at a time.
When all eggs have been added, increase speed to medium once more; beat for 1 minute.
(mixture may look curdled now).
7.  At lowest speed, add about half of sifted dry ingredients, mixing only until blended.

8.  Add orange liqueur (milk or cream). 

9.  Add remaining dry ingredients and mix in.

10. Remove bowl from mixer and fold in lemon zest with large spatula.

NOTE: This is a large amount of thick, heavy batter. It may be necessary to increase mixer speed slightly to get dry ingredients to blend.
I ended up removing the bowl from the mixer before the last of the dry ingredients were blended in completely. (Batter may still look slightly curdled at this point.)

11. Measure out a generous 1 cup of the batter into a smaller bowl. Then add the jar of simply fruit all at once to the batter in the small bowl; whisk in with a sturdy whisk or spoon.
(You may add a little more batter if needed to make the fruit easier to handle, but if you add too much the colour will be diluted and may not look as pretty when swirled into main batter. It still tastes very good either way.)

12.   Adjust rack one-third up from bottom of oven; preheat oven to 325 degrees F.
13. Place light batter into prepared pan then dollop fruit batter on top of light batter. 

14.  Level batter in pan by grasping pan on opposite sides with both hands; twist briskly in short, back-and-forth motions.

15.  To marble, run a knife in a circular motion all around the batter in several concentric circles, going almost down to the bottom of the pan
(don't overdo the marbling or it will blend with light batter and you will lose the pretty contrast).

16.  With back of a large spoon, push batter slightly higher onto pan edges and tube, leaving a "trench" in the middle.

17.   Bake in preheated oven for 1 hour and 15 minutes to 1 hour and 25 minutes.

NOTE: Turn pan back-to-front once about halfway through baking time. If top of cake begins to become too brown, cover loosely with aluminum foil.

18.  Cake is done when a toothpick inserted into the crack that will form all around the top emerges with a few moist crumbs still clinging to it.

Do not overbake! Cake will pull away from the sides of the pan only after it is removed from the oven.

While the cake is baking and I am cleaning the "cooks" get to lick the spoons, beaters and bowls. :)

19.  Remove to cooling rack; allow to stand 15 to 20 minutes.

20.  Carefully loosen cake from pan edges and tube; invert onto another cooling rack
(Be careful! This is a large, tall cake).

21.  Re-invert to cool completely right side up.

22.  Allow to stand at least overnight before serving.
23.  When completely cool, store in airtight container.

24. Frost, if desired.

25.  To cut, use a large, sharp, serrated knife.

Servings: 16
This is a VERY RICH cake and therefore a small piece goes a long way.


8 ounces cream cheese, softened
2 ounces (¼ c unsalted butter, softened
2 - 3 cups powdered sugar
1½ teaspoon vanilla extract
opt. milk to adjust ‘spreadability’

1.  In a large bowl, beat together the butter and cream cheese with an electric mixer.

2.  With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
(only add extra cup of sugar if you find the 2 cups leaves the frosting too tangy. I liked the tangy flavor with the sweet of the cake myself)

3.  Beat in the vanilla extract.

4.  Add milk only to desired ‘spreadability’ if need be.

5.  Spread on cooled cake

(NOTE: This recipe makes enough to frost a 9 x 13 carrot cake perfectly.)
These instructions have been changed a little from the original to accommodate teaching younger children to bake.

Click here to go to a PDF file of more Starbucks Recipes you can download

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