A Taste of Colombia: A Recipe for Colombian Pound Cake
This overview of Colombia – its geography, its culture, its people, and a recipe, too – was prepared by Ray Sommers while an Accounting student in the College of Business at Southeastern Louisiana University.
Colombia is the twenty-sixth largest nation in the world and is the fourth largest nation in South America. Colombia’s population is 46,039,000. Colombia is located at the North West part of South America. They are a Spanish speaking nation with Roman Catholic beliefs. Colombia’s population is that of a mixed ethnicity with only twenty percent of the population claiming to be European decent while one percent claim to be that of Native American descent. Since Colombia is known for their desserts I decided to make a traditional Colombian Pound Cake.
· Geographic Facts
Here are three geographic facts about Columbia:
1. Since there is such a wide range of different land in Colombians have been separated as a group of people. The Andes have Colombians separated into clusters, while the Caribbean lowlands have people living in cities.
2. Colombia is a country in South America that borders both the North Pacific Ocean and the Caribbean Sea.
3. Colombia is also known for having five different major regions. Colombia has the Andes Mountains, the Amazon Rainforest, the Pacific Ocean coastal regions, the Caribbean Sea coastal regions, and the Llanos, “which are plains”.
· 3 “Serious” Facts
Here are three serious facts about Colombia.
1. The official name of Colombia is the Republica of Colombia.
2. Colombia is known worldwide for its’ emeralds, gold, and coffee.
3. Some of Colombia’s most famous residents include Shakira, Gabriel Garcia Marquez, and Orlando Cabrera.
· 3 “Fun” Facts
Here are three serious facts about Colombia:
1. A recent study conduct by the New Economic Foundation shows that Colombians are the second happiest population in the World.
2. Colombia was named after Cristoforo Colombo, who discovered America.
3. The city of Zipaquira has an underground church made within a salt mine
· A “Potpourri” Item
Here is an unusual fact (or two or three) about Colombia:
1. Twelve percent of the word’s coffee is produced in Colombia
· Colombian Pound Cake
o 2 cups of unsalted butter, softened 9plus more for the pan)
o 1 ½ cups of sugar
o 9 eggs, separated
o 2 tablespoons of brandy
o 1 teaspoon of vanilla
o 4 ½ cups cake flour, sifted
o ½ teaspoon of salt
o Pre-heat the oven to 325 degrees.
o Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.
o Add the egg yolks, one at a time, continuing to beat on medium-high speed.
o Stir in brandy and vanilla and mix well.
o Stir the flour and salt together into the butter/egg mixture and blend very well.
o Beat the egg whites until stiff and dry.
o Fold the whites into the batter with a rubber spatula until no white bits are visible-but be gentle.
o Butter one ten inch cake pan (or small loaf tins if you want to freeze some).
o Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.
o Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.
o Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.
o Cool on a rack.
The recipe can be found at http://columbianfoodrecipes.com/colombian-pound-cake/
· My Kitchen Story
This was my first time to bake a cake. So during my first attempt I ran into a couple of problems. The first problem was that I didn’t know how to separate the eggs. That took me about an hour of trial and error. I finally got the eggs right when I called my mom and she had a tool for separating the eggs. The next problem I faced was that the better for the cake was to dry because I didn’t put enough flour for the cake. So my first attempt didn’t even make it into the oven. My second attempt was better. I was able to separate the eggs quickly and the batter came out perfect. Once I put the cake in the oven on my second attempt it had to stay in there for an hour. Once it was finally done the cake had to sit for about twenty minutes before I could serve it to family and friends. The hardest part about baking this cake was defiantly the baking and cooling because it took a long time. My family and friends said the cake was a little dry because they weren’t used to Colombia’s style of cakes. After they dip the cake into coffee, they all loved it. So, the secret behind the Colombia Pound Cake is to dip it into coffee.
Contact Info: To contact the author of “A Taste of Colombia: A Recipe for Colombian Pound Cake,” please email Jeffery.firstname.lastname@example.org.
David C. Wyld (email@example.com) is the Robert Maurin Professor of Management at Southeastern Louisiana University in Hammond, Louisiana. He is a management consultant, researcher/writer, and executive educator. His blog, Wyld About Business, can be viewed at http://wyld-business.blogspot.com/.