We have already talked several times about how good it is cook with children, apart from being a game for them, it also stimulates and educates them, they learn to differentiate the different flavors and smells, they develop their manual dexterity, and imagination, they learn to pick up… besides, it is a great way to enjoy time together as a family .
Today I will leave you one basic sponge cake recipe, you can adapt it your way, with whole wheat flour, brown sugar, with lemon, orange, coconut ...
Before cooking, four basic rules for cooking with children:
- Prepare everything you will need: scales, ingredients and utensils. In this way you will not have to run away in search of something at the precise moment when you are with your hands in the dough!
- Always wear an apron, and to the daddies: lead by example, think that children are true faithful followers of the motto: "wherever you go, do what you see" ... that motto that sometimes we forget ...
- Wash your hands well before cooking.
Sponge cake recipe for cooking with children:
Ingredients
- 375 g of butter at room temperature
- 330 g (1 1/2 cup) normal sugar
- 6 eggs
- 375 g (3 cups) of flour
- 1 sachet of yeast powder Royal (1 tablespoon)
Preparation
- Turn on the oven at 160ºC.
- We put the butter and sugar in a bowl and let the children mix them with their fingers until they are unified, like a light and creamy paste.
- Beat the eggs in another bowl with the help of some rods and add them together with the vanilla extract to the butter and sugar mixture. We beat well (we can do it with an electric mixer with rods), here we must be careful, especially that children do not try to put their finger between the rods. Depending on the age of the child, it is better not to let him do it.
- Sift the flour together with the yeast and add it to the previous mixture. Let the children stir slowly while you pour the flour little by little.
- We greased a 20 cm mold (I used a non-stick aluminum pan that was recommended to me in a cake course I made) and I have to tell you that it was much better than the molds I had used all my life). We grease it with the help of absorbent paper towels spreading a piece of butter. Once greased, flour it (the entire surface of the white mold should be left but without loose flour).
- We pour the mixture into the mold and put it in the oven for an hour or until the cake is ready (we can check it by introducing a skewer in the center of the cake, if it is dry it is ready).
If you want to make lemon cake, you should add 2 tablespoons of fine grated lemon peel to the butter.
