Since I travel all the time, Starbucks has been my wifi and soy latte source. I have not ever eaten their cakes though, because when it comes to baking goods, I’d go for independent bakeries or patisserie. As I was sitting in Starbucks, I overheard a lady said that she finds Starbucks has the best cake in town. So I googled the ingredients of the raspberry swirl pound cake online:
cake mix (sugar, enriched flour bleached [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], nonfat milk, food starch-modified, leavening [baking soda, sodium aluminum phosphate, monocalcium phosphate], egg whites, maltodextrin, wheat starch, salt, pea fiber, corn flour, datem, mono & diglycerides, propylene glycol mono & diesters of fatty acids, guar gum, soy lecithin, sodium stearoyl lactylate, soybean oil, tricalcium phosphate, glycerol monooleate, oleoresin turmeric [as spice and coloring], oleoresin paprika [as spice and coloring], polysorbate 60, natural flavor, ascorbic acid [as dough conditioner], citric acid), lite sour cream (milk and milk fat, nonfat milk, food starch, gum acacia, guar gum, locust bean gum, carrageenan, whey, lactic acid, citric acid, phosphoric acid, natamycin), water, cream cheese icing (sugar, cream cheese [pasteurized milk and cream, cheese cultures, salt, carob bean gum], palm oil, corn starch, dextrose, food starch-modified, propylene glycol, mono & diglycerides with citric acid as preservative, water, salt, maltodextrin, potassium sorbate as preservative, polysorbate 60, natural flavors, soybean oil, invert sugar, corn oil, beta carotene as color, alpha tocopherols as preservative), sugar, vegetable shortening (palm and canola oil), raspberry filling (sugar, raspberries, water, natural flavors, pectin, locust bean gum), palm kernel and palm oil, lemon zest (lemon peel, sugar and lemon oil), milk, color, whey, cultured buttermilk, lactose, natural flavor, soya lecithin, soybean oil, pan spray (soy lecithin, [contains one or more of the following: canola oil, palm oil, soybean oil, natural flavor, mineral oil]).
I was surprised how many ingredients a cake could have. I mean, what the hula hoop is “natural flavour” or “pea fiber”? So I challenge myself to make a raspberry swirl pound cake, which has only 10 ingredients but tastes at least as good or even better. Like Barney Stinson always said: challenge’s accepted!
225 gr granulated sugar
200 gr butter
50 ml buttermilk
4 large eggs
275 gr flour
2 teaspoon baking soda
1 vanilla scot
200 gr raspberries
For the frosting
250 gr mascarpone
50 gr icing sugar
optional: 50 gr grated coconut
Preheat the oven to 180 degree C / 350 F.
Beat the butter and sugar until creamy. Mix in the eggs, one at a time. Then fold in the buttermilk and vanilla.
Sift the flour and the baking soda into a bowl. Add the flour mix slowly into the egg mix. Beat them together.
Cover a cake tin with greaseproof paper. Take 1/3 of the batter and mix it with the raspberries. Pour 2/3 of the batter into the cake tin. Pour in the other 1/3 and swirl them together.
Bake for 45 Minutes then cool in the cake tin for 15 minutes. Beat the mascarpone and sugar, and spread them on the cake. Sprinkle with some grated coconut if you like.